Persimmon Cake Recipe

Name: Persimmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. persimmons, cut in chunks; 2 tsp. baking soda; 1/2 c. butter or margarine; 1 2/3 c. sugar; 2 eggs; 2 tsp. vanilla; 1 tsp. lemon juice; 2 c. flour; 1 tsp. salt; 1 tsp. cinnamon; 1 tsp. nutmeg; 1 tsp. cloves; 1/2 c. raisins; 1/2 c. chopped nuts

Servings: persons

3 c. persimmons, cut in chunks
2 tsp. baking soda
1/2 c. butter or margarine
1 2/3 c. sugar
2 eggs
2 tsp. vanilla
1 tsp. lemon juice
2 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 c. raisins
1/2 c. chopped nuts

1
Heat oven to 350u00b0.
2
Mix together the persimmons and baking soda; set aside.
3
Mix together the butter, sugar, vanilla and lemon juice; set aside.
4
Mix together the flour, salt, cinnamon, nutmeg and cloves; set aside.
5
Blend butter mixture with flour mixture. Add persimmon mixture.
6
Add raisins and nuts.
7
Put in 1 large loaf pan or 2 small loaf pans.
8
Bake at 350u00b0 for 50 minutes for large loaf or 30 minutes for small loaves.

1121

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 c. persimmons, cut in chunks, 2 tsp. baking soda, 1/2 c. butter or margarine, 1 2/3 c. sugar, and more.

Yes, Persimmon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Cake

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