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Persimmon Brunch Cake

SUBMITTED BY: Stephanie  PHOTO BY: Maslow 

"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."
Persimmon Brunch Cake Recipe
RECIPE RATING:
This recipe has been rated 8 times with an average star rating of 4.6
Read Reviews (8)
Original recipe yield 1 - 8 inch square cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/4 cups persimmon pulp
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped pecans
  • 1 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 1/4 cup confectioners' sugar for dusting

DIRECTIONS

  1. Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
  2. 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.
  3. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on nov. 21, 2004 by KNBAUER 
This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on dec. 23, 2002 by LMNO 
great egg-free recipe for persimmons. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on dec. 20, 2008 by Maslow 
I made this tonight and it was a big hit. Makes a lovely, spicey sweet cake which is a perfect... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed on jan. 7, 2005 by HEERESTS 
Yummy! Somewhat dense cake but great flavor - loved the pecans in it. Glad to have another... MORE


 
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Nutritional Information
Persimmon Brunch Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 285

  • Total Fat: 11.6g
  • Cholesterol: 21mg
  • Sodium: 314mg
  • Total Carbs: 44.5g
  •     Dietary Fiber: 1.5g
  • Protein: 2.9g

VIEW DETAILED NUTRITION

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