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. The fall fruit adds moisture and a hint of sweetness to this Persimmon Cake. 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 cake maintains a nice spice level from the cinnamon. The walnuts add studs of crunch to the silky-smooth cake. Although this cake makes for a show-stopping seasonal dessert, a leftover slice-quickly toasted-would also make a lovely breakfast. This cake simply exudes holiday spirit. 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.
Provided by Southern Living Editors
Categories Cakes
Time 3h25m
Yield 1 (10-in.) cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. 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.
- Pour batter into a greased and floured 10-inch Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. 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
This easy, wonderful cake is delicious with cream cheese icing!
Provided by kmusgrave
Categories Desserts Cakes Pound Cake Recipes
Time 2h35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
- 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.
- 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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 67.5 g, Cholesterol 32.6 mg, Fat 1.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 348 mg, Sugar 34.5 g
PERSIMMON BUNDT CAKE
Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F.
- Butter and flour Bundt pan.
- Peel persimmons.
- Press pulp through coarse sieve into medium bowl.
- Measure 1 1/3 cups persimmon puree into small bowl.
- Mix baking soda into puree and set aside.
- Beat sugar and butter in large bowl until blended (mixture will be grainy).
- Add eggs, 1 at a time, beating well after each addition.
- Mix in vanilla.
- Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
- Mix in persimmon mixture, walnuts and currants.
- Transfer batter to prepared pan.
- Bake cake until tester comes out clean, about 55 minutes.
- Cook cake in pan on rack 5 minutes.
- Turn out cake onto rack; cool completely.
- Sift confectioners' sugar over cake.
PERSIMMON CAKE
Steps:
- 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Grease one 13 x 9 oblong pan. 3. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. 4. In a medium bowl, combine sugar, oil, eggs, cinnamon, allspice, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. 5. If used, fold in nuts. 6. Pour batter into prepared pan. 7. Bake for 50 minutes in the preheated oven, or until a toothpick inserted comes out clean. 8. Cool in pan for 10 minutes before removing to a wire rack to cool completely. 9. Slice into 18 squares.
PERSIMMON CAKE WITH CREAM CHEESE ICING
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Provided by David Lebovitz
Categories Cake Cheese Dairy Fruit Nut Dessert Bake Vegetarian Cream Cheese Tree Nut Almond Walnut Fall Persimmon Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
- To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
- Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
- Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
- To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
- Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
- Storage:
- This cake will keep for 4 days at room temperature.
- Variations:
- If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.
PERSIMMON PUDDING CAKE
A dense and filling cake, wonderful in the fall and winter.
Provided by Kiana
Categories Desserts Cakes Bundt Cake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
- Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 33 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 227.4 mg, Sugar 16.7 g
PERSIMMON PUDDING CAKE
I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.-Ralph Wheat, Bedford, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20-24 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.
Nutrition Facts :
PERSIMMON COFFEE CAKE
Make and share this Persimmon Coffee Cake recipe from Food.com.
Provided by LoveToCook
Categories Breads
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
- Add flour, baking powder, salt and mix well.
- Mix topping ingredients and set aside.
- Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
- Spread remaining half of batter into pan and add remainder of topping.
- Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.
Nutrition Facts : Calories 570.6, Fat 32.3, SaturatedFat 15.7, Cholesterol 101.2, Sodium 312.3, Carbohydrate 67.4, Fiber 1.9, Sugar 46, Protein 5.8
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