Persimmon Brunch Cake Recipe - Allrecipes.com
Persimmon Brunch Cake Recipe

Persimmon Brunch Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square cake Change Servings
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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 More Reviews

Oct 30, 2007

My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome!

 
Nov 21, 2004

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

 
Dec 23, 2002

great egg-free recipe for persimmons.

 
Dec 23, 2002

Didn't try it as written, so the amount of stars applies to how it came out- in this case, I changed a lot. Used whole wheat pastry flour, 1 & 1/2 c persimmon pulp, left out spices & nuts, added an egg & 1 1/2 c very fresh chopped medjool dates. I wanted a very sweet breakfast cake for coffee, & I got one :). I think it would be very good with walnuts also, but wanted my baby to be able to eat some- I'll try it next time.

 
Dec 06, 2010

Made this with a few changes! I read some of the other comments. For starters, I cut down on the spices. I used 3/4 teas of cinnamon and 1/2 teas of ginger. I also added 1 teaspoon of vanilla extract. Instead of all white sugar, I used half brown sugar and half white. Turned out fabulous!

 
Dec 20, 2008

I made this tonight and it was a big hit. Makes a lovely, spicey sweet cake which is a perfect treat around the holidays. I made a few modifications. First - I doubled the amount of persimmons and used a little more butter (closer to 3/4 of a cup). So it made my cake turn out very moist but still light. I also added raisins instead of the nuts, which added to the sweetness. Will definitely make it again, and want to try it in muffin format.

 
Nov 19, 2007

It tastes pretty good, but not that much like persimmon. I'll try tweaking it a bit next time to see if I can't get more of a persimmon flavor. Overall, it's a good way to get rid of a fair amount of ripe persimmons.

 
Dec 26, 2009

This was delish. The spice mixture was spot on and the aroma was wonderful.

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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