Persimmon Nut Cake
A moist and flavorful persimmon nut cake featuring warm cinnamon and ground nuts, perfect for fall gatherings or as a festive dessert with a tender crumb.
Ingredients
Instructions
- Beat eggs and add sugar; beat until light and fluffy.
- Add oil and melted butter, then continue beating.
- Sift together the flour, soda, cinnamon, and salt.
- Gradually stir dry ingredients into the egg mixture.
- Beat well until smooth.
- Add persimmon pulp and mix thoroughly.
- Pour half of the batter into a greased and floured 9-inch tube pan.
- Mix 1 cup ground nuts, 1 teaspoon cinnamon, and 4 tablespoons brown sugar.
- Sprinkle this mixture over the batter in the pan.
- Add the remaining batter on top.
- Bake at 300°F (150°C) for 60 minutes or in a 9x13-inch pan for 30 minutes.
Tips & Substitutions
For a lighter cake, you can substitute half of the shortening with unsweetened applesauce. If you prefer a nut-free version, simply omit the ground nuts or replace them with seeds. To enhance flavor, consider adding a teaspoon of vanilla extract to the batter. Make sure your persimmons are ripe for the best sweetness and moisture.
Serving Suggestions
Serve slices of Persimmon Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Quick And Creamy Cheese Potatoes for a unique meal. Additionally, consider a side of fresh fruit or a light salad to balance the sweetness of the cake.
Storage & Reheating
Store any leftover Persimmon Nut Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, let it thaw in the refrigerator overnight, then warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Nut Cake contains roughly 1633 calories, with 10g protein, 107g carbohydrates, and 134g fat. It is an excellent source of vitamin C (41% of the Daily Value), protein (20% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1358mg per serving (59% 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 a different type of fat instead of shortening?
Yes, you can substitute the shortening with an equal amount of coconut oil or butter for a different flavor profile. Keep in mind that this may slightly alter the cake's texture, but it will still be delicious.
What if I can't find ripe persimmons?
If ripe persimmons are unavailable, you can use canned persimmon pulp or mashed bananas as a substitute. Just ensure the consistency is similar to prevent altering the cake's texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If baking in a 9x13-inch pan, start checking for doneness around the 25-minute mark.
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).