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Persimmon Cake


"This easy, wonderful cake is delicious with cream cheese icing!"
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2 h 35 m servings 298 cals
Serving size has been adjusted!
Original recipe yields 12 servings (1 cake)


  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
  2. Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 36
  1. 42 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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...

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, b...

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 o...

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 deliciou...

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 on...

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...

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 c...

this persimmon cake recipe cooks very well in an 8x8 baking dish for 50 minutes at 300 degrees. In contrast, the instructions for this recipe, as of November 2011, call for 1 hour & 15 minutes c...

I had some persimmons and no idea what to do with them and I came across this recipe. I am so glad I tried it. It's fantastic! The exterior of the cake is a little thick but not tough and dry...