Persimmon Cake Recipe

Name: Persimmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 1 c. light vegetable oil; 3 large eggs; 1 tsp. vanilla; 2 c. flour; 1 tsp. each: salt, allspice and cinnamon; 1 c. buttermilk; 1 tsp. baking soda; 1 c. persimmon pulp; 1 c. chopped walnuts, pecans or hickory nuts

Servings: persons

2 c. sugar
1 c. light vegetable oil
3 large eggs
1 tsp. vanilla
2 c. flour
1 tsp. each: salt, allspice and cinnamon
1 c. buttermilk
1 tsp. baking soda
1 c. persimmon pulp
1 c. chopped walnuts, pecans or hickory nuts

1
In the large bowl of an electric mixer, combine the sugar, vegetable oil, eggs and vanilla.
2
Mix well. Sift together the flour, salt and spices.
3
Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk.
4
Add the persimmon pulp and mix well.
5
Stir in the nuts.
6
Pour the batter into a greased and floured tube pan and bake at 300u00b0 for 75 minutes.
7
Cool and frost with buttermilk frosting.

2368

kcal

Calories

156

Fat

222

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 c. sugar, 1 c. light vegetable oil, 3 large eggs, 1 tsp. vanilla, 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

How did you like this recipe?

Frequently Asked Questions