Lucille Ball'S Christmas Persimmon Cake
A moist, spiced persimmon cake with walnuts, raisins, and dates, perfect for festive occasions and offering warm, fruity flavors that appeal to all ages.
Ingredients
Instructions
- Cream together butter and sugar; beat in vanilla.
- Add persimmon pulp and orange rind; mix well.
- Sift together cake flour, baking soda, baking powder, cinnamon, cloves, allspice, and nutmeg.
- Add the flour mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Mix in chopped walnuts, seedless raisins, and chopped dates.
- Turn batter into two well-greased 9 x 5-inch loaf pans.
- Bake at 300°F (150°C) for 1 hour and 45 minutes, or until a cake tester comes out clean.
- Turn out onto wire racks to cool.
Tips & Substitutions
To enhance the flavor of your Christmas Persimmon Cake, consider adding chopped walnuts or pecans for extra crunch. If you don't have persimmon pulp, mashed bananas can be a great substitute. For a lighter cake, you can use half cake flour and half whole wheat flour. Remember to sift your flour mixture to avoid lumps and ensure a tender crumb.
Serving Suggestions
This Christmas Persimmon Cake is delightful served warm with a dusting of powdered sugar on top. Consider pairing it with a scoop of vanilla ice cream or whipped cream for added indulgence. It also goes well with coffee or tea, making it a perfect treat for holiday gatherings. For a festive touch, serve alongside Bertha'S Banana Pudding.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Lucille Ball'S Christmas Persimmon Cake contains roughly 254 calories, with 1g protein, 15g carbohydrates, and 21g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 579mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh persimmons instead of pulp?
Yes, you can make your own persimmon pulp by blending ripe fresh persimmons until smooth. Just make sure they are very ripe for the best flavor. One medium persimmon typically yields about 1/2 cup of pulp, so adjust the quantity accordingly.
How can I tell when the cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean. Additionally, the cake should pull away slightly from the sides of the pan. Keep an eye on it during the last 15 minutes of baking to prevent overcooking.
Can I freeze the persimmon cake?
Absolutely! You can freeze the cake after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).