Persimmon Cake
Persimmon cake is a delightful treat that showcases the sweet, rich flavor of ripe persimmons, complemented by warm spices like cinnamon and nutmeg. This moist cake, dotted with raisins and nuts, is perfect for cozy gatherings or as a comforting dessert any time of year.
Ingredients
Instructions
- Heat oven to 350°.
- Mix together the persimmons and baking soda; set aside.
- Mix together the butter, sugar, vanilla, and lemon juice; set aside.
- Mix together the flour, salt, cinnamon, nutmeg, and cloves; set aside.
- Blend the butter mixture with the flour mixture. Add the persimmon mixture.
- Add raisins and nuts.
- Pour into 1 large loaf pan or 2 small loaf pans.
- Bake at 350° for 50 minutes for the large loaf or 30 minutes for the small loaves.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have persimmons, mashed bananas or applesauce can work as substitutes. Ensure the butter is softened for easier mixing, and try adding spices like cardamom for a unique twist. To enhance sweetness, add a handful of chopped dates, reminiscent of Date Nut Balls.
Serving Suggestions
This persimmon cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of herbal tea for a cozy afternoon snack. For a more festive touch, consider serving it alongside Barbara Mandrell'S Four Layer Dessert for a delightful dessert spread.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for up to three months. Reheat slices in the microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Cake contains roughly 786 calories, with 5g protein, 109g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (60% of the Daily Value) and potassium (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1420mg per serving (62% 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 dried persimmons instead of fresh ones?
While fresh persimmons provide a unique flavor and moisture, you can use dried persimmons in a pinch. Soak them in warm water for about 30 minutes to rehydrate before chopping and adding them to the batter. The texture might differ slightly, but the cake will still be delicious.
What type of nuts work best in this cake?
Walnuts and pecans are excellent choices for adding crunch to your persimmon cake. They complement the spices well and add a nice texture. If you're looking for a nut-free option, you can omit the nuts altogether or substitute with seeds like sunflower or pumpkin seeds for added crunch.
How can I make this cake gluten-free?
To make a gluten-free version of this persimmon cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper structure. Additionally, check that all your ingredients, especially baking soda and spices, are gluten-free to avoid cross-contamination.
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).