Persimmon CakeSource Weelicious

Persimmon Cake

Serving 8 people

65 min


  • all purpose flour 2 cups all purpose flour
  • baking soda 2 teaspoons baking soda
  • eggs 3 large eggs, at room temperature
  • granulated sugar 1 1/3 cups granulated sugar
  • ground cinnamon 1 1/2 teaspoons ground cinnamon
  • nutmeg 1/2 teaspoon freshly grated nutmeg
  • pecans 1 1/2 cups walnuts or pecans, toasted and finely chopped (optional)
  • persimmon 2 cups persimmon purée
  • salt 3/4 teaspoon salt
  • unsalted butter 3/4 cup unsalted butter, melted
  • vanilla extract 2 teaspoons vanilla extract
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How to make it

  1. Preheat the oven to 350F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the granulated sugar.
  3. In a medium bowl or standing mixer, stir together the 3/4 cup melted butter, persimmon pure, eggs, and vanilla.
  4. Add the flour mixture on low and stir just until everything is moistened; don't over mix.
  5. Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour.
  6. Remove from the oven and let cool completely.
  7. Once the cake is cool, invert onto a serving plate. Dust with confectioners sugar and serve.