Persimmon Cake

5.0

(5)

5 Reviews

Persimmon cake exudes holiday spirit.

By

Southern Living Test Kitchen

Updated on November 28, 2023

Persimmon Cake — Photo: Greg Dupree; Food Styling: Emily Hall; Prop Styling: Heather Chadduck Hillegas

Active Time:

15 mins

Total Time:

3 hrs 25 mins

Yield:

1 (10-in.) cake

Persimmons add moisture and a hint of sweetness to this persimmon cake. If you haven't already discovered the wonders of persimmons, let us be the first to introduce you. This bright orange fall and winter fruit is native to China and commonly used in Asian cuisine; persimmons are beloved for their mild, slightly-sweet flavor and soft, pudding-like interior.

This recipe may sound intimidating, but it's surprisingly easy to execute—the cake batter can be completely stirred together by hand in one bowl. Southerners love our spice cakes, especially in the fall and around Christmastime, and this moist persimmon cake maintains a nice spice level from the cinnamon. The walnuts add studs of crunch to the silky-smooth cake.

Although this persimmon cake makes for a show-stopping seasonal dessert, a leftover slice—quickly toasted—would also make a lovely breakfast. If you can't find fresh persimmons at your local grocery store, don't fret: Persimmon pulp can be ordered online.

Looking for more ways to bake with persimmons? Try our Persimmon Pudding with Cinnamon Whipped Cream.

Ingredients

3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan
2 cups granulated sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. table salt
1 1/2 cups persimmon pulp (from about 1 1/2 pt. fresh persimmons)
1/2 cup vegetable oil
1/2 cup (4 oz.) salted butter, melted
3 large eggs, lightly beaten
1 cup chopped lightly toasted walnuts
Vegetable shortening, for greasing pan
Powdered sugar

Directions

Prepare oven:

Preheat oven to 325°F.
Make cake batter:

Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
Add batter to Bundt pan:

Pour batter into a greased and floured 10-inch Bundt pan.
Bake cake:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes.
Let cool:

Transfer to a wire rack; let cool 10 minutes. Remove from pan; return cake to wire rack, and let cool completely, about 2 hours. Dust with powdered sugar.

Persimmon Cake

Ingredients

Directions

Prepare oven:

Make cake batter:

Add batter to Bundt pan:

Bake cake:

Let cool:

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