Recipe by kmusgrave
"This easy, wonderful cake is delicious with cream cheese icing!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
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!!
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.
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!
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.
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.
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.
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........
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 15
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
In a topsy-turvy world, this may be the perfect dessert.
Watch how to make this decadent-tasting but actually fat-free cake.
See how to make one of moistest chocolate cakes in existence.