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.
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 9
Number Of Ingredients 14
Steps:
- 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 : Calories 376.8 calories, Carbohydrate 59.3 g, Cholesterol 27.1 mg, Fat 15.1 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 386.7 mg, Sugar 26 g
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house-m@hotmail.co.ukThis cake was a bit too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Md Moniruzzaman Monir
m-m35@hotmail.comThis cake is so moist and flavorful. The persimmons add a unique sweetness that I love. I'll definitely be making this again.
Sabrina Frenier
f.sabrina@hotmail.frThis cake is the perfect way to use up ripe persimmons. It's easy to make and it turns out beautifully. I'll definitely be making it again.
Mylissa Price
pricemylissa81@hotmail.co.ukI'm not a fan of persimmons, but I was willing to try this cake because it looked so good. I'm glad I did! The persimmons added a subtle sweetness that I really enjoyed. I'll definitely be making this again.
Ola Atkinson
a-ola23@yahoo.comThis cake was a bit dry for my taste. I think I'll try adding some more butter or oil next time.
Toqeer Mazhar
mazhart94@hotmail.comThis cake is so moist and flavorful. The persimmons add a unique sweetness that I love. I'll definitely be making this again.
SA TikTok
sa68@gmail.comI love the combination of persimmons and spices in this cake. It's the perfect fall dessert.
Justin Malla
m_j@yahoo.comThis cake was a great way to use up some ripe persimmons. It was easy to make and it turned out beautifully. I'll definitely be making it again.
Adriana Fopixi
adriana-fopixi@hotmail.frI had some trouble finding persimmons, but I'm so glad I did. This cake was worth the effort. It was moist, flavorful, and absolutely delicious.
Edgar Amaya
e_a93@hotmail.co.ukThis cake was a bit too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Priyanka Bisthaa
b_p@hotmail.comI've made this cake several times now and it's always a crowd-pleaser. The persimmons give it a unique flavor that everyone loves. I highly recommend trying this recipe!
Shanna Rampersad
shannarampersad25@gmail.comThis cake was so easy to make and it turned out perfectly! I loved the way the persimmons added a pop of color and flavor. It was a big hit with my family and friends.
Carmen Vazquez
vazquezc4@aol.comI'm not a big fan of persimmons, but I was pleasantly surprised by how much I enjoyed this cake. The persimmons added a subtle sweetness and moistness that made the cake irresistible. I'll definitely be making it again!
Marcy Boschee
m14@yahoo.comThis persimmon brunch cake was a hit at my holiday gathering! The moist texture and sweet persimmon flavor were a perfect combination. I'll definitely be making it again.