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  Spicy Persimmon Gingerbread



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1 1/4 cups unbleached flour
1 cup whole wheat flour
1/4 cup flax seed meal
3 teaspoons baking soda, divided
1/8 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground dry mustard
1 cup persimmon pulp
1 cup molasses
1/2 cup applesauce (or use 2 eggs instead)
1 tablespoon freshly grated ginger
2 tablespoons candied ginger, slivered
2 tablespoons orange juice
1/3 cup sugar
1/3 cup canola oil
1/4 cup boiling water
Mix together flours, meal, 1 teaspoon baking
soda, salt, and spices. In a separate
bowl, mix together persimmon, applesauce,
molasses, gingers, juice, sugar and
oil. Let sit at room temperature until
sugar dissolves and mixture is juicy—2-3
hours is fine, but 10 minutes will do. (If
using eggs, beat in just before mixing with
dry ingredients.) Stir dry ingredients into
wet ingredients in two parts. Before the
batter is completely mixed, pour the boiling
water into the remaining 2 teaspoons
of baking soda, pour over batter and stir
quickly until everything is well-blended.
Pour into a greased 8x12 or 9x13 pan.
Bake at 350 in a metal pan or 325 degrees
in a glass pan, checking with a toothpick
after 35-40 minutes. Let cool at least 30
minutes before cutting. Serve warm with
Persimmon Sauce (page 2) or applesauce.
Good cold as a breakfast-on-the-go.