Reviewed: Dec. 21, 2010

I liked the taste of this after I made it but the cook time is way too long in my opinion, either that or the bread/cake mix might be better if put into a rectangle bread pan instead of wide cake pan. I put the cake in for 40 minutes and now it is too dry, maybe 35 would be better?

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2 users found this review helpful

Reviewer:

yacqueli

Cooking Level: Beginning

Home Town: Los Alamitos, California, USA

Reviewed: Dec. 5, 2010

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 extract. Instead of all white sugar, I used half brown sugar and half white. Turned out fabulous!

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5 users found this review helpful

Reviewer:

yummy mummy

Cooking Level: Intermediate

Living In: Fair Oaks, California, USA

Reviewed: Dec. 26, 2009

This was delish. The spice mixture was spot on and the aroma was wonderful.

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3 users found this review helpful

Reviewer:

AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

Reviewed: Dec. 20, 2008

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 and used a little more butter (closer to 3/4 of a cup). So it made my cake turn out very moist but still light. I also added raisins instead of the nuts, which added to the sweetness. Will definitely make it again, and want to try it in muffin format.

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5 users found this review helpful

Reviewer:

Maslow

Reviewed: Nov. 19, 2007

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 amount of ripe persimmons.

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5 users found this review helpful

Reviewer:

MoosePhysh

Cooking Level: Expert

Reviewed: Oct. 30, 2007

My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome!

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36 users found this review helpful

Reviewer:

MOTTSBELA

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Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 29, 2006

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 lemon zest. Try it with some whipping cream!

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4 users found this review helpful

Reviewer:

dizziepixie

Reviewed: Jan. 7, 2005

Yummy! Somewhat dense cake but great flavor - loved the pecans in it. Glad to have another tasty recipe for persimmons! Will definitely make this one again - tonight!

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2 users found this review helpful

Reviewer:

HEERESTS

Reviewed: Nov. 21, 2004

This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it a great added flavor.

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16 users found this review helpful

Reviewer:

KNBAUER

Cooking Level: Intermediate

Home Town: Norco, California, USA

Living In: San Diego, California, USA

Reviewed: Nov. 18, 2002

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 an egg & 1 1/2 c very fresh chopped medjool dates. I wanted a very sweet breakfast cake for coffee, & I got one :). I think it would be very good with walnuts also, but wanted my baby to be able to eat some- I'll try it next time.

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7 users found this review helpful