Persimmon Cake

Persimmon Cake

27 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    2 h 35 m
Recipe by  kmusgrave

“This easy, wonderful cake is delicious with cream cheese icing!”

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Adjust Servings

Original recipe yields 1 cake



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

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Reviews (27)

Rate This Recipe


Very Delicious!!! I have baked this cake twice now and I followed the recipe exactly the first time and everyone that has tasted has really liked it. The cake texture is very different than the ususal cake. It is heavy but very moist and not very sweet. The secnd one I baked I forgot to put in the vanilla (not noticeble)and I added 1 c of walnuts. I also used the cream cheese frosting and oh my!! it was delicious!!



I made this with some modifications, since I didn't have a 9x13 loaf pan (had that size in a cake pan, but not loaf): used a bundt cake pan and baked for 40-45 mins at 375. Turned out moist, but heavy. Next time, will only use 1 tsp vanilla (didn't need 2 tsp, felt it was overpowering). Overall, it's a good recipe...especially if you have persimmons that need to be used!



I was expecting something a bit more like a spiced and dry christmas cake but this came out really nice and moist (hate this word, but its the right word). Made this recipe as is, but instead of cream cheese frosting I made a simple lemon juice and powdered sugar glaze. Will make again with any leftover persimmons.

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Amount Per Serving (12 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 1.6 g
  • 3%
  • Carbs
  • 67.5 g
  • 22%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 348 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Cottage Pudding (Cake for Strawberry Shortcake)


next recipe:

Persimmon Upside Down Cake