-
-
My review
Persimmon Brunch Cake
Stephanie
"A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 377 calsOriginal recipe yields 9 servings (1 8-inch square cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
- Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
- In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.
Nutrition Facts
Per Serving: 377 calories; 15.1 g fat; 59.3 g carbohydrates; 3.8 g protein; 27 mg cholesterol; 387 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 16Most helpful
Most positive
Least positive
Newest
10/30/2007
My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome!
11/21/2004
This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it a great added flavor.
11/18/2002
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...
12/20/2008
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...
12/5/2010
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 ex...
11/29/2006
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 l...
12/26/2009
This was delish. The spice mixture was spot on and the aroma was wonderful.
11/19/2007
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 a...