Persimmon Cake Recipe

Name: Persimmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups sugar; 1 cup Crisco (vegetable shortening); 3 eggs; 3 ½ cups flour; 2 teaspoons baking soda; 2 teaspoons allspice; 1 cup cherries, halved; 2 cups chopped pecans; 2 cups raisins; 2 cups persimmons (mashed); ½ teaspoon salt; 3 teaspoons cinnamon

Servings: persons

2 ½ cups sugar
1 cup Crisco (vegetable shortening)
3 eggs
3 ½ cups flour
2 teaspoons baking soda
2 teaspoons allspice
1 cup cherries, halved
2 cups chopped pecans
2 cups raisins
2 cups persimmons (mashed)
½ teaspoon salt
3 teaspoons cinnamon

1
Beat sugar and crisco together.
2
Add eggs.
3
Beat well.
4
Add dry ingredients.
5
Mix well.
6
(Dough will be rather stiff).
7
Add nuts, raisins and cherries.
8
Add persimmons last and beat well.
9
Bake in tube or Bundt pan for 2 hours in a preheated 350 degrees F oven.
10
Test after 1 and 3/4 hours.
11
Or bake in 2 loaf pans 3/4 full approximately 1 and 3/4 hours.

1359

kcal

Calories

Fat

216

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 12 ingredients. The key ingredients include: 2 ½ cups sugar, 1 cup Crisco (vegetable shortening), 3 eggs, 3 ½ cups flour, 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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