Christmas Persimmon Fruitcake
By December 1, 2012Published:
- Yield: 2 loaves
- 2 cups sugar
- 1 cup vegetable shortening
- 4 eggs
- 3 cups all-purpose flour divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon ground
- 1/2 teaspoon allspice
- 1/2 teaspoon baking soda
- 1 cup persimmon pulp
- 1 teaspoon pure lemon extract
- 1 1/2 pounds mixed candied fruit
- 3 cups golden raisins
- 1 cup pecans or walnuts chopped
- 1/4 cup brandy or bourbon divided
- Preheat oven to 300 degrees. Heavily grease and flour two loaf pans lined with parchment paper and set aside.
- In the bowl of an electric mixer, cream the sugar and shortening until light and fluffy, around 3 minutes. Add the eggs and beat well.
- In a separate bowl, combine 2 1/2 cups of the flour with the baking powder, salt, cinnamon, allspice and baking soda. Gradually add to the sugar mixture, beating well.
- Add the pulp and extract, mixing well. Toss the remaining flour with the candied fruit, raisins and pecans or walnuts. Fold into the batter, stirring to evenly mix.
- Divide batter between the prepared pans. Bake 2 1/2 to 3 hours or until a tester inserted in the center comes out clean. Place loaves on wire racks and slowly pour half of the brandy or bourbon over the tops of each. Cool completely in the pans before removing.
- Note: Store the loaves in airtight containers wrapped in soaked cheesecloth. The brandy or bourbon will need to be replenished at least every week.