Directions:
- Set oven to 345°F.
- Butter two rectangular cake pans. Cut two leaves of parchment paper, line each pan.
- Cut the persimmons in half and remove and save the pulp, discard the skins. Pulverize pulp with food processor or blender, or through a colander.
- Combine the first five ingredients in a large bowl.
- Mix the melted butter, eggs, liquor, and the persimmon pulp in another bowl.
- Add the dry ingredients to the wet ingredients until well combined, but not too mixed. Add the nuts and dry fruit.
- Bake 1 hour or until a toothpick in the center comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1045.8 Kcal (4379 kJ) | ||
| Calories from fat | 431.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.94g | 74% | |
|---|---|---|---|
| Cholesterol | 146.75mg | 49% | |
| Sodium | 1442.82mg | 60% | |
| Potassium | 640.12mg | 14% | |
| Total Carbs | 140.83g | 47% | |
| Sugars | 67.63g | 271% | |
| Dietary Fiber | 11.11g | 44% | |
| Protein | 13.83g | 28% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.9mg | 22% | |
| Calcium | 169.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 332.5 Kcal (1392 kJ) | ||
| Calories from fat | 137.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 74% | |
|---|---|---|---|
| Cholesterol | 46.66mg | 49% | |
| Sodium | 458.73mg | 60% | |
| Potassium | 203.52mg | 14% | |
| Total Carbs | 44.77g | 47% | |
| Sugars | 21.5g | 271% | |
| Dietary Fiber | 3.53g | 44% | |
| Protein | 4.4g | 28% | |
| Vitamin C | 2.3mg | 12% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.2mg | 22% | |
| Calcium | 54mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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