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Persimmon Brunch Cake

Persimmon Brunch Cake

Stephanie

Stephanie

A fresh 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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
  2. In a large bowl, cream together the butter or margarine 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 rinds. Batter will be stiff. Spoon into a greased and floured 8 inch square cake pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. 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.
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Reviews

MOTTSBELA
40

MOTTSBELA

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!

KNBAUER
19

KNBAUER

11/21/2004

This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it a great added flavor.

LMNO
12

LMNO

12/23/2002

great egg-free recipe for persimmons.

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