http://artofglutenfreebaking.com
-adapted from Jenifer Ward's blog: http://jeniferkward.blogspot.com/
Ingredients
2 C (290g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1/2 C (115g) cornmeal (be sure it’s gluten-free)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
2 tsp baking soda
2 tsp double-acting, aluminum-free baking powder
1/2 C (1 stick; 4 oz; 115g) unsalted butter
1/2 C (100g) granulated sugar
1 C (235ml) molasses
2 large or extra large eggs
2 tsp freshly grated ginger
1 C (235ml) boiling water
2 fresh persimmons, ripe but firm, peeled and diced
extra butter and tapioca flour for pan
Preheat oven to 350 degrees F. Butter and flour an 8×8 inch baking pan.
In a medium bowl, combine flour, cornmeal, salt, spices, baking soda, and baking powder; set aside.
In a large bowl, beat butter until fluffy. Add granulated sugar, beat until fluffy. Add molasses, continue to beat. Add eggs, one at a time, beating after each addition. Add flour mixture, beat until just combined.
Pour boiling water over mixture, carefully beat until just combined. Add persimmons, mix until just incorporated. Pour into prepared baking dish.
Bake for 50 minutes or until tester comes out clean. Let sit in pan for about 5 minutes before removing cake to a wire rack to cool–although this cake is very nice warm with a bit of whipped cream on the side.
Enjoy!