Persimmon Cake Recipe
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Persimmon Cake

By: kmusgrave 
"This easy, wonderful cake is delicious with cream cheese icing!"

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (16)

Prep Time:
10 Min
Cook Time:
1 Hr 15 Min
Ready In:
2 Hrs 35 Min

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Original Recipe Yield 1 - 9x13 inch loaf pan
 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup milk
  • 2 cups persimmon pulp
  • 2 eggs
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch loaf 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 298 | Total Fat: 1.6g | Cholesterol: 37mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 12, 2008 by Lucy   view full review
Very Delicious!!! I have baked this cake twice now and I followed the recipe exactly the first...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 11, 2008 by amilou   view full review
I made this with some modifications, since I didn't have a 9x13 loaf pan (had that size in a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 5, 2009 by adia   view full review
I was expecting something a bit more like a spiced and dry christmas cake but this came out...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 4, 2009 by LOVE2BAKE10   view full review
I will certainly make this cake again. In the recipe I used 1/2 tsp. cinniamon, 1/2 tsp nutmeg...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 7, 2009 by Martha Andersen   view full review
This is a great persimmon cake. I followed the recipe, but made a couple of changes. I added...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 18, 2010 by claudia Supporting Member (Click to learn more about Supporting Membership)  view full review
I added a little oil to my milk because I was using 1% milk. Don't think I needed to do that....
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 24, 2010 by jgilcrist   view full review
I had some persimmons and no idea what to do with them and I came across this recipe. I am so...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 19, 2011 by dee37d   view full review
I really liked the cake. The persimmon cake had good flavor. The only thing I did differently...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 23, 2009 by citicookie   view full review
Not sure what a 9x13 loaf pan is. I used the largest loaf pan I know of (9x5) and the cake...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 30, 2009 by MaryJane   view full review
Used rice milk (successfully). Was absolutely delicious with some leftover, reduced mixture of...

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