Gingerbread Cranberry Persimmon Cake

Ingredients

Gingerbread Cranberry Persimmon Cake

1. 2 cups flour

2. 1/4 teaspoon salt

3. 1 teaspoon cinnamon

4. 1/2 teaspoon ground ginger

5. 1.5 teaspoons baking soda

6. 2 eggs

7. 1/2 cups dark brown sugar

8. 1/2 cups molasses

9. 1/2 cups canola oil

10. 1/4 cups honey

11. 1/2 teaspoons fresh grated ginger

12. 3/4 teaspoons lemon zest

13. 1/2 cups boiling water

14. 1/4 cup diced persimmons & 3 circular slices for garnish [about 2 persimmons]

15. 1/4 cups dried cranberries

16. 1/4 cups diced walnuts

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour & 15 minutes

Servings: 1 9x5 loaf pan

Steps

1. Preheat oven to 350 degrees [F] & grease a 9x5 loaf pan.

2. In a large bowl, mix together flour, cinnamon, ground ginger, salt & baking soda.

3. In another bowl, mix together eggs, molasses, brown sugar, canola oil, honey, grated fresh ginger & lemon zest.

4. Mix together wet & dry ingredients.

5. Add boiling water to cake batter & slowly mix until completely incorporated.

6. Coat dried cranberries, diced persimmons & walnuts in a bit of flour to prevent them from sinking to the bottom of the loaf pan when baking. Add fruits & walnuts to the cake mix & gently mix together until completely incorporated.

7. Pour cake batter into greased loaf pan & arrange 3 circular slices of persimmon on top.

8. Bake loaf for about 1 hour or until toothpick comes out clean when tested.

9. Once cooled at room temperature, slice and serve!