Rating: 3.5 stars 3.5
8 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

A dense and filling cake, wonderful in the fall and winter.

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Recipe Summary

Servings:
12
Yield:
1 -9 or 10 inch bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.

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  • Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.

Nutrition Facts

166 calories; protein 2.5g; carbohydrates 33g; fat 3.6g; cholesterol 0.8mg; sodium 227.4mg. Full Nutrition
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