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Persimmon Brunch Cake

SUBMITTED BY: Stephanie

"A fresh persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste."

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Original recipe yield 1 - 8 inch square cake

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Servings
USMETRIC

Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
In a large bowl, cream together the butter or margarine and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and rinds. Batter will be stiff. Spoon into a greased and floured 8 inch square cake pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar, and serve warm.

Reviewed on Oct. 30, 2007 by MOTTSBELA

My wife made this cake for us after we got a ton of persimmons in our market box. It is moist... MORE

Reviewed on Nov. 21, 2004 by KNBAUER

This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it... MORE

Reviewed on Dec. 23, 2002 by LMNO

great egg-free recipe for persimmons. MORE

Reviewed on Dec. 23, 2002 by SUSEYBLUE

Didn't try it as written, so the amount of stars applies to how it came out- in this case, I... MORE

Reviewed on Nov. 19, 2007 by MoosePhysh

It tastes pretty good, but not that much like persimmon. I'll try tweaking it a bit next... MORE

Reviewed on Nov. 29, 2006 by dizziepixie

You can't taste the persimmons, but this cake is yummy! It was a great way to use up all... MORE

Reviewed on Jan. 7, 2005 by HEERESTS

Yummy! Somewhat dense cake but great flavor - loved the pecans in it. Glad to have another... MORE