Dessert
16 slices
15 minutes
55 minutes
Chef Ida Rodriguez
Vegetable Spray (non-stick)
1/2 cup Butter
2 cups Sugar
2 Eggs, well beaten
1/2 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1 1/4 teaspoons Canela (Cinnamon Sticks) ground
4 teaspoons Baking Soda
1/2 teaspoon Salt
2 cups Chocolate Persimmons pulp (use 3 - 4 ripe)
1 1/2 cups Thompson Seedless Raisins
8 ounces Powdered Sugar
4 ounces Cream Cheese
4 ounces Butter, room temperature
1/2 teaspoon Vanilla
Preheat oven to 350 degrees. Generously spray loaf pans with non-stick spray.
In large bowl of electric mixer, cream butter and sugar until smooth. Add eggs and vanilla; mix until well blended. Add dry ingredients to butter mixture, mix until blended. Add pulp; mix until blended. Add raisins and nuts; mix until blended. Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon.
Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 - 55 minutes.
In a food processor fitted with metal blade, process all ingredients until smooth. Spread on top of cooled loafs.
