Persimmon Cake(Lucille Ball)
A moist and flavorful persimmon cake infused with warm spices, walnuts, and dried fruits, perfect for autumn gatherings and holiday celebrations.
Ingredients
- 2 cups sugar ⓘ
- 3 tablespoons butter ⓘ
- 2 cups persimmon pulp ⓘ
- 2 cups walnut meats, chopped
- 1 cup seedless raisins ⓘ
- 1 cup dates, cut fine ⓘ
- Rind of 1 orange, grated ⓘ
- 1 cup milk ⓘ
- 4 cups cake flour, sifted ⓘ
- 2 tablespoons cinnamon ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 4 teaspoons soda ⓘ
- 3 teaspoons baking powder
Instructions
- Cream together the sugar and butter.
- Mix the persimmon pulp, chopped walnuts, seedless raisins, dates, grated orange rind, and milk.
- Combine the wet ingredients with the sifted cake flour, cinnamon, cloves, allspice, nutmeg, soda, and baking powder.
- Mix until well blended.
- Pour the batter into large loaf tins or 4 small loaf tins.
- Bake at 300°F (150°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a mashed banana or some applesauce to the batter. If persimmons are not available, you can substitute with ripe bananas or unsweetened applesauce to maintain sweetness and moisture. Be sure to sift the cake flour to ensure a light texture. If you prefer a nuttier flavor, try replacing some of the walnuts with pecans, which pair beautifully with this cake.
Serving Suggestions
This persimmon cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside Jingle Bells Cookies during the holiday season for a sweet treat selection.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 15-20 seconds, or in a preheated oven at 300°F (150°C) for 10 minutes, ensuring it stays moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Cake(Lucille Ball) contains roughly 625 calories, with 11g protein, 105g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (46% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 542mg per serving (24% 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 use fresh persimmons! Simply peel and mash ripe persimmons until you have the desired amount of pulp needed for the recipe. Make sure they are very ripe for the best flavor and sweetness.
How can I make the cake gluten-free?
To make this persimmon cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend includes a binding agent like xanthan gum to help replicate the texture of traditional flour.
What can I add to enhance the flavor?
You can enhance the flavor by adding vanilla extract or a splash of bourbon to the batter. Chopped crystallized ginger or a handful of dried cranberries can also add a delightful twist to the cake.
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).