Updated: Jun 27
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This recipe reminds of fruitcake but with a lot more moisture (thank you to the Brandy!). It is gluten free, grain free, vegan, and pareve! My aunt Rabbi Michelle Goldsmith adapted it from a recipe by Doris Goodman in California Kosher*. Using this adaption, it is also a Kosher for Passover recipe!
Prep time: 15-20 minutes
Cook time: 70 minutes
Yield: 2 loaves
2 cups persimmon pulp
2 teaspoons baking soda
1 1/2 cups granulated sugar
1/2 cup coconut sugar
4 tablespoons margarine, melted
1 cup walnuts, chopped
1 cup pecans, chopped
1/2 cup currants
1/2 cup white raisins
2 cups cassava flour
1 1/2 cups almond flour
1 cup tapioca flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup almond milk (or other non-dairy milk)
1/2 cup brandy
1. Preheat oven to 325 degrees.
2. In a large bowl, mix baking soda into persimmon pulp. Add sugar, melted margarine, walnuts, pecans, currants, and raisins.
3. In a separate bowl, mix together cassava flour, almond flour, tapioca flour, cinnamon, cloves, nutmeg, & salt.
4. In a third small bowl, mix almond milk & brandy together.
5. Alternately, add flour mixture and liquid into the pulp mixture. If it appears too liquidy, add a little additional almond flour to the mix to thicken the mixture. Pour into two greased loaf pans.
6. Bake for 70 minutes or until a toothpick comes out dry.
7. Let cool and enjoy!
Please share your pictures of success using this recipe below and enjoy!