This Persimmon Pear Cake is a nice twist on the traditional pumpkin bread. It’s denser than cake, which is why you don’t need icing. Peel, cube and cook persimmons and pears in a small pot on the stove (add a bit of butter and water to get it simmering). Mash it up until you get about 1 cup of puree (depending on the size of the fruits, you may need another persimmon or pear). Combine this fruit mixture with all the other ingredients and bake in a round spring form pan. A light drizzle of honey, plus nuts if you like… and serve it warm!
Photos and Illustrations © Erin Gleeson