Reviewed: Nov. 4, 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.

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LOVE2BAKE10

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Reviewed: Oct. 4, 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.

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Martha Andersen

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Reviewed: Jan. 5, 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.

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adia

Cooking Level: Intermediate

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Reviewed: 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!!

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Lucy

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Reviewed: 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!

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