Persimmon Cake

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Most Helpful Positive Review

Nov 12, 2008

Very Delicious!!! I have baked this cake twice now and I followed the recipe exactly the first time and everyone that has tasted has really liked it. The cake texture is very different than the ususal cake. It is heavy but very moist and not very sweet. The secnd one I baked I forgot to put in the vanilla (not noticeble)and I added 1 c of walnuts. I also used the cream cheese frosting and oh my!! it was delicious!!

—Lucy

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Most Helpful Critical Review

Nov 23, 2009

Not sure what a 9x13 loaf pan is. I used the largest loaf pan I know of (9x5) and the cake did not cook in the middle after 1 hour and 45 minutes. We cut off the cooked ends and ate that - it was tasty (though very, very sweet for my preference) and the texture was good, but I'm not sure how to get it to all cook evenly.

—citicookie

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30 Ratings

Nov 11, 2008

I made this with some modifications, since I didn't have a 9x13 loaf pan (had that size in a cake pan, but not loaf): used a bundt cake pan and baked for 40-45 mins at 375. Turned out moist, but heavy. Next time, will only use 1 tsp vanilla (didn't need 2 tsp, felt it was overpowering). Overall, it's a good recipe...especially if you have persimmons that need to be used!

—amilou

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Jan 05, 2009

I was expecting something a bit more like a spiced and dry christmas cake but this came out really nice and moist (hate this word, but its the right word). Made this recipe as is, but instead of cream cheese frosting I made a simple lemon juice and powdered sugar glaze. Will make again with any leftover persimmons.

—adia

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Nov 04, 2009

I will certainly make this cake again. In the recipe I used 1/2 tsp. cinniamon, 1/2 tsp nutmeg and 1/8 tsp. cloves, I also added 1 cup walnuts, 1 cup raisins and believe me it was extra delicious.

—LOVE2BAKE10

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Nov 18, 2010

I added a little oil to my milk because I was using 1% milk. Don't think I needed to do that. I baked it in a bundt pan at 325 for 55 minutes. Cake is very moist and very good with the cream cheese icing sprinkled with chopped pecans. Definitely will make it again........

—claudia

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Oct 07, 2009

This is a great persimmon cake. I followed the recipe, but made a couple of changes. I added 1 cup of pecans, 1 tsp. cinnamon, used only 1 tsp. vanilla, and substituted 1 cup of Splenda for one of the cups of sugar. I baked the cake in an angel food pan for 1 hr. and 15 min. It came out very moist, almost gooey at the bottom, but I'm sure cooking it longer would have had no effect on the gooeyness. I'll make it again. I do wish I could find a recipe that would produce a more cake like effect. Hope this helps.

—Martha Andersen

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Jan 19, 2011

I really liked the cake. The persimmon cake had good flavor. The only thing I did differently was I used self-rising four and left out the baking power and used a mixer instead of whipping it by hand. I used a bundt pan. And baked at the temp. 325 for aprox. 50 min. and put cream cheese icing.

—dee37d

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Nutrition

Calories
298 kcal
15%

Carbohydrates
67.5 g
22%

Cholesterol
37 mg
12%

Fat
1.6 g
3%

Fiber
1.3 g
5%

Protein
4.7 g
9%

Sodium
348 mg
14%

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

Nutritional Information

Persimmon Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 298
Calories from Fat: 15

% Daily Value *
Total Fat 1.6g 3 %
** Saturated Fat 0.6g 3 %
Cholesterol 37mg 12 %
Sodium 348mg 14 %
Potassium 193mg 5 %
Total Carbohydrates 67.5g 22 %
Dietary Fiber 1.3g 5 %
Protein 4.7g 9 %
** Sugars 34.5g
** Vitamin A 2 %
Vitamin C 43 %
Calcium 7 %
Iron 24 %
** Thiamin 22 %
Niacin 20 %
** Vitamin B6 2 %
** Magnesium 3 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.