Gingerbread Cranberry Persimmon Cake
2 cups flour
1.5 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cups dark brown sugar
1/2 cups molasses
1/2 cups canola oil
1/4 cups honey
1/2 teaspoons fresh grated ginger
3/4 teaspoons lemon zest
1/2 cups boiling water
2 Persimmons [1/4 cup diced & 3 circular slices for garnish]
1/4 cups dried cranberries
1/4 cups diced walnuts
Mascarpone Cream [recipe from Food & Wine]
1 cup Mascarpone, room temperature
3/4 cups heavy cream
2 tablespoons powdered sugar
Pinch of salt
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour & 15 minutes
Servings: 1 9x5 loaf pan
Preheat oven to 350 degrees [F] & grease a 9x5 loaf pan.
In a large bowl, mix together flour, cinnamon, ground ginger, salt & baking soda.
In another bowl, mix together eggs, molasses, brown sugar, canola oil, honey, grated fresh ginger & lemon zest.
Mix together wet & dry ingredients.
Add boiling water to cake batter & slowly mix until completely incorporated.
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.
Pour cake batter into greased loaf pan & arrange 3 circular slices of persimmon on top.
Bake loaf for about 1 hour or until toothpick comes out clean when tested.
While cake cools, make Mascarpone cream.
Serve sliced cake with a dollop of Mascarpone cream & enjoy!