Persimmon Cake Recipe

Name: Persimmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. very ripe persimmons (2 or 3); 3 large eggs; 1 c. plus 2 Tbsp. sugar; 1/2 c. olive oil; 2 1/4 c. all-purpose flour; 1 1/2 tsp. cinnamon; 1/2 tsp. salt; 1 1/2 tsp. baking soda; 1 c. walnuts, coarsely chopped and toasted; 3/4 c. raisins; confectioners sugar (for garnish); chunky applesauce; lightly sweetened whipped cream or hard sauce

Servings: persons

1 lb. very ripe persimmons (2 or 3)
3 large eggs
1 c. plus 2 Tbsp. sugar
1/2 c. olive oil
2 1/4 c. all-purpose flour
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
1 c. walnuts, coarsely chopped and toasted
3/4 c. raisins
confectioners sugar (for garnish)
chunky applesauce
lightly sweetened whipped cream or hard sauce

1
Preheat oven to 325u00b0.
2
Butter and flour 9-inch cake pan.
3
Cut tops from persimmons and scrape pulp into food processor, process until smooth.
4
Measure 1 cup (reserve remaining puree for other use).
5
In mixer bowl, beat eggs, sugar and olive oil until combined.
6
Sift flour, cinnamon and salt together into medium bowl.
7
In small bowl, combine persimmon puree with baking soda. Add to egg mixture, beat until well combined.
8
Beat in dry ingredients.
9
Add walnuts and raisins and fold into batter with rubber spatula.
10
Pour into prepared pan.
11
Bake 60 to 75 minutes. Cool in pan 10 minutes.
12
Remove from pan and cool on wire rack. Sift confectioners sugar over top.
13
Serve warm with chunky applesauce and lightly sweetened whipped cream or hard sauce.

1493

kcal

Calories

Fat

173

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 13 ingredients. The key ingredients include: 1 lb. very ripe persimmons (2 or 3), 3 large eggs, 1 c. plus 2 Tbsp. sugar, 1/2 c. olive 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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