Persimmon Brunch Cake12 Reviews
“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.” - by Stephanie
Original recipe yields 1 - 8 inch square cake
- 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 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.
- 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.
Amount Per Serving (12 total)
- 283 cal
- 11.3 g
- 44.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome!..." See more"
"This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it a great added flavor...." See more"
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