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Persimmon Cake with Cream Cheese Icing


Persimmon Cake with Cream Cheese Icing Recipe

Ingredients:
  • 3/4 cup (120 g) dried currants
  • 1/4 cup (60 ml) brandy or whiskey
  • 2 cups (280 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 2/3 cups (355 g) granulated sugar
  • 3/4 cup (6 ounces/170 g) unsalted butter, melted
  • 1 1/2 cups (375 ml) persimmon pure
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
  • 4 ounces (115 g) cream cheese
  • 1 tablespoon salted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2/3 cup (90 g) powdered sugar, sifted
  • 4 or 5 teaspoons water
Directions:
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