Persimmon Cake Recipe

Name: Persimmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: .5 cup persimmon pulp; 1 teaspoon baking soda; 1.5 cups white sugar; .5 cup vegetable oil; 2 eggs; .75 teaspoons ground cinnamon; .25 teaspoon allspice; .5 teaspoon salt; .33 cup water; 1.5 cups all-purpose flour; (optional: .5 cup chopped walnuts)

Servings: persons

.5 cup persimmon pulp
1 teaspoon baking soda
1.5 cups white sugar
.5 cup vegetable oil
2 eggs
.75 teaspoons ground cinnamon
.25 teaspoon allspice
.5 teaspoon salt
.33 cup water
1.5 cups all-purpose flour
(optional: .5 cup chopped walnuts)

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1. Preheat the oven to 350 degrees F (175 degrees C).
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2. Grease one 13 x 9 oblong pan.
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3. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
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4. In a medium bowl, combine sugar, oil, eggs, cinnamon, allspice, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour.
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5. If used, fold in nuts.
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6. Pour batter into prepared pan.
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7. Bake for 50 minutes in the preheated oven, or until a toothpick inserted comes out clean.
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8. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
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9. Slice into 18 squares.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: .5 cup persimmon pulp, 1 teaspoon baking soda, 1.5 cups white sugar, .5 cup vegetable oil, 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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