Persimmon Cake
Indulge in the warm, spiced flavors of this moist and tender Persimmon Cake, a delightful treat that's perfect for fall or any time of year. Bursting with the natural sweetness of ripe persimmon pulp, this cake is elevated by aromatic hints of cinnamon and nutmeg, creating a beautifully balanced dessert. A combination of all-purpose flour, softened butter, and eggs ensures a soft, fluffy texture, while optional add-ins like chopped walnuts and plump raisins add a delightful crunch and chewiness. Quick and easy to make, this recipe requires just 20 minutes of prep time before being baked to golden perfection. Serve it simply with a dusting of powdered sugar or dress it up with a luscious cream cheese frosting for a show-stopping dessert. With rich flavors and wholesome ingredients, this persimmon cake is sure to become a favorite for family gatherings and holiday celebrations.
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Recipe Information
Ingredients
- 2 cups Ripe persimmons (pulp)
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Butter (unsalted, softened)
- 2 Eggs
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.75 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square cake pan (or line it with parchment paper).
Peel and puree the persimmons in a blender or food processor to make 2 cups of pulp. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients into the wet mixture, alternating with the persimmon pulp. Start and end with the dry ingredients, mixing just until combined.
Fold in the chopped walnuts and raisins, if using, to the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar or glaze with a cream cheese frosting, if desired. Slice and serve. Enjoy!
Nutrition Facts
Calories |
4282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 669.2 g | 243% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 443.9 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 294 mg | 23% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
