• Posted by Califia Suntree on November 28th, 2011, 6:09 AM

    The best part of Thanksgiving is leftovers. (And togetherness and gratitude and blah blah blah. Mostly, it’s pumpkin pie for breakfast.) But there always seems to be way too much cranberry sauce, and very few ways to use it once the leftover turkey is eaten up. When I found myself with both a half-gone can of cranberry sauce and a bowl of persimmons from my dad’s tree ripening forlornly in the fridge, I decided to try and use them both up at once. Et voilà, this slightly sweet tea cake filled with little bites of persimmon, walnuts and bursting cranberries. The cake is dairy-free, extremely low in fat, and particularly good for breakfast (though not as good as pumpkin pie).

    Makes 1 loaf

    3/4 cup canned cranberry sauce
    1 cup persimmon puree
    1/2 cup chopped walnuts
    1 1/2 cups unbleached flour
    1/2 cup whole wheat flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 teaspoon salt
    1/2 teaspoon (or more!) cinnamon
    2 Tbs canola oil
    1  egg
    1/2 to 3/4 cup sugar (depending on the sweetness of your cranberry sauce)
    1 teaspoon vanilla

    1. Grease a 9″x5″x3″ loaf pan with vegetable oil and lightly flour it.  Heat oven to 350F.

    2. Stir the cranberry sauce, persimmon and walnuts together and set the mixture aside.

    3. In a mixing bowl, whisk together the flours, baking powder and soda, salt and cinnamon.

    4. In another bowl, whisk together the oil, egg, sugar and vanilla until well combined. Pour it into the dry ingredients and stir gently. Add the cranberry mixture and stir well until  there are no dry bits left.

    5. Pour the batter into the prepared loaf pan. Run a knife lengthwise down the loaf, through the batter.

    6. Bake about 50 minutes, until a toothpick comes out clean. Serve it with cranberry sauce, if you have even more left!

     

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