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Persimmon Gingerbread--troubleshooting

porceluna Dec 3, 2007 05:09 PM

Today I tried out a recipe from Cooking light for persimmon gingerbread. http://find.myrecipes.com/recipes/rec...

Unfortunately, I just could NOT get it to cook through, even though I added quite a bit to the time. It wasn't drippy, just very, very wet. Has anyone tried this recipe out? Or any other suggestions? I was thinking maybe less persimmon puree?

  1. toodie jane Dec 3, 2007 08:25 PM

    even though it was cooked in a 9x9" pan, not a loaf pan, 30 minutes sounds a bit short for something as moist as this: 1 /12 cups pulp, 3eggs, 1/3 c water. Maybe cut down on the pulp by 1/4 c and the water by 1/3. try baking longer.

    How full was the pan? if more than 2/3 frull, maybe try a slightly larger pan. The instructions say it is very heavy and moist, and that the toothpick tester method doesn't work with this cake. I'd try again.

    2 Replies
    1. re: toodie jane
      dutchdot Dec 3, 2007 08:28 PM

      It sounds like really good, really heavy bread. I would have thought the cooking time would be a lot longer.

      Heavy, moist bread is good. Really, really good

      1. re: dutchdot
        porceluna Dec 4, 2007 05:50 PM

        Yeah, I ended up adding a lot of time, probably a total of 1-1.25 hrs. The pan was about 1/2 full, but the bread rose a lot (collapsed after taking out of oven, but still), so a larger pan sounds like a good idea.

        Any ideas about the purpose of the water? Maybe I could just skip that altogether...

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