Carrot and persimmon tea cake from Down To Earth: Great Recipes for Root Vegetables by Georgeanne Brennan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 16, 2019

    I can't rate this recipe since it was a disaster for me. I baked it about 65 minutes and it seemed done according to the recipe cues, but discovered otherwise when I tried to unmold it and it fell apart, exposing the raw center. A tester had come out slightly moist, but with no crumbs clinging to it, so that test isn't fully reliable either. I was able to taste the edges and the flavor was good, so I would try this again, knowing that it needs much longer in the oven. The directions say to bake in an ungreased Bundt pan, which I did (although I was skeptical), but mine stuck to the pan, so I'd grease it next time.

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