Persimmon Black Walnut Cake

I used native persimmons and pecans, whose tastes went together quite nicely. The cake came out a grayish sort of color, which was visually a little off-putting, but apparently normal with persimmons. It's a fairly sweet cake, so I just serve it as a sweet bread, with no icing. Cream cheese would probably work ok, but a sweet frosting would be too much. I tried changing up the mixing order, as the previous reviewer suggested, but that was a mistake - the batter is very stiff when all the dry ingredients are in, necesitating some pretty vigorous mixing, which I think causing the slight rubberiness in the final product. Following the recipe as written works great.

With both persimmon and black walnut trees in the yard, I've always searched for a sweet that used both. This was nice and chewy, with bold walnut flavor and a more subtle persimmon taste. Fantastic with orange-nutmeg whipped cream. I'm taking it for Thanksgiving tomorrow! I used the more standard mixing technique of beating the butter, sugar, egg until fluffy, then adding persimmon pulp, then milk. Thanks for a great recipe using these uncommon ingredients.