Original recipe yields 9 servings
Based on a 2,000 calorie dietSee full nutrition
My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome!
This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it a great added flavor.
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...
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 ex...
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...
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 a...
This was delish. The spice mixture was spot on and the aroma was wonderful.
You can't taste the persimmons, but this cake is yummy! It was a great way to use up all those persimmons getting ripe on me. I followed the recipe as close as I could, except I left out the l...