I noticed there were NO eggs in this recipe so I added one. What a disappointment. The edges were baked and the middle was complete mush...even after I put it back in the oven for 40 minutes!
My first time baking with persimmons. Really good. Very easy to make. I saw comments about added bake time wasn t necessary. This now a favorite.
Absolute fave. Eggs not neccessary. Cake turned out moist and yummy did need a bit longer than recipe stated. Was in for almost 1hr and 15 mins total.
Super moist and flavorful. I used Hachiya persimmons so the pulp was very high in water content. Cake tastes more like a persimmon pudding and is delicious. I will make it again.
This seemed too dense and undercooked to me. I baked it for over an hour before pick came out clean. Perhaps it because I used hachiya persimmons for the batter, and fuyus for the bottom. Also it seemed too much batter for a 9” cake pan resulting in the batter spilling over and diminishing the aesthetics of the finished product.
Amazing cake! I've made it twice: once for me, and once for the neighbors who gave me Fuyu persimmons from their tree. Note: 4 persimmons is not a good measure — it depends on the size. More accurately, use 2 lbs before peeling. Cut 6-8 thin whole slices, enough to cover the top of the cake. Chop and blend the remaining persimmons until coarse pulp. I substituted the individual spices for 1.5 tsp Trader Joe's Pumpkin Pie Spice mix, which includes cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom. I also increased the fresh lemon zest to 1 full tsp. Definitely bumped up the flavor. Be sure the center of the cake is completely cooked before removing or it will droop in the center. For me, that was about 40 minutes. (I made that mistake the fist time, but it was still delicious!)
