Persimmon Festival Brownies With Cream Cheese Frosting and Chocolate Orange Marble Poundcake Recipes
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If you are tired of the same old desserts, step out of the rut and try these really different recipes. The Persimmon Festival Brownies with Cream Cheese Frosting comes from Southern Indiana where the native persimmons are celebrated every fall. If you prefer cake, try this Chocolate Orange Marble Pound Cake for a change of pace.
PERSIMMON FESTIVAL BROWNIES WITH CREAM CHEESE FROSTING
2 cups persimmon pulp
2 cups all-purpose flour
2 cups sugar
2 cups buttermilk
1 1/2 cups butter
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 tsp nutmeg
3 eggs
Cream sugar and butter together; add persimmon pulp, buttermilk and eggs. Mix together flour, baking powder, baking soda, cinnamon and nutmeg. Bake in greased and floured pan for 30 minutes in a 350 degree oven. Cool and frost with the following icing.
CREAM CHEESE ICING:
3 oz cream cheese
1/2 stick butter
1 lb powdered sugar
1 tsp vanilla
1 cup chopped pecans
2 tbsp milk
Cream together the butter and cream cheese; add vanilla and milk; mix well. Add powdered sugar and blend in well. Spread over the brownies. Sprinkle with chopped nuts.
CHOCOLATE ORANGE MARBLE POUNDCAKE
3 cups cake flour
1 1/2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened to room temperature
2 1/4 cups sugar
6 large eggs, room temperature
1 cup milk
1 tbsp grated orange peel
3 squares (1-oz each) semisweet chocolate, melted and cooled
Preheat oven to 350 degrees.
Lightly grease 10-inch tube pan with removable bottom and dust with flour tapping out any excess. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, with an electric mixer at medium speed, beat together butter, sugar, and eggs until light and fluffy. At low speed, beat in the flour mixture alternately with the milk. Beat after each addition until smooth. Place 2 cups of the batter into a small bowl and stir in the orange peel; set aside. Stir melted chocolate into the remaining batter. Spoon a layer of the chocolate batter into bottom of prepared pan. Top with a thin layer of the orange-flavored batter. Repeat with the remaining batters alternating orange over chocolate and chocolate over orange. With a large metal spatula, gently swirl batters together a few times to marble. Bake 1 hour and 15 minutes or until top springs back when lightly touched with fingertip. Cool cake in the pan on a wire rack for 15 minutes. Loosen from edge of pan by running a thin knife or spatula between cake and pan. Remove sides of pan. Cool cake completely before removing the center and bottom. Cake is best when allowed to stand overnight before cutting.
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