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.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
9
Yield:
1 8-inch square cake
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.

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  • 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

377 calories; protein 3.8g 8% DV; carbohydrates 59.3g 19% DV; fat 15.1g 23% DV; cholesterol 27.1mg 9% DV; sodium 386.7mg 16% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More
(44)

Most helpful critical review

Rating: 2 stars
02/03/2019
Too dense. Not a winner Read More
19 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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! Read More
(44)
Rating: 5 stars
11/21/2004
This recipe works perfectly and tastes fabulous. I added a cream cheese icing which gave it a great added flavor. Read More
(20)
Rating: 4 stars
12/23/2002
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. Read More
(13)
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Rating: 5 stars
12/23/2002
great egg-free recipe for persimmons. Read More
(12)
Rating: 5 stars
12/21/2008
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. Read More
(11)
Rating: 4 stars
12/06/2010
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! Read More
(9)
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Rating: 5 stars
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 lemon zest. Try it with some whipping cream! Read More
(7)
Rating: 4 stars
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 amount of ripe persimmons. Read More
(6)
Rating: 5 stars
12/26/2009
This was delish. The spice mixture was spot on and the aroma was wonderful. Read More
(6)
Rating: 2 stars
02/03/2019
Too dense. Not a winner Read More
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