Persimmon Or Date Cake
A moist, flavorful cake combining sweet persimmons or dates with nuts and raisins, perfect for festive occasions and hearty desserts, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- Chop the dates or persimmons.
- Add the chopped fruit to raisins and nuts.
- Sift together the flour, baking powder, and salt.
- Mix the sifted dry ingredients thoroughly with the fruit and nuts.
- Beat the egg yolks separately.
- Add sugar and vanilla to the beaten egg yolks and mix well.
- Pour the egg yolk mixture over the flour and fruit-nut mixture and combine.
- Beat the egg whites until stiff peaks form and fold them gently into the batter.
- Pour the batter into a tube pan and bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using half dates and half persimmons. If you prefer, substitute walnuts with pecans or vice versa for a different taste. Ensure eggs are at room temperature for better volume when beating. You can also add spices like cinnamon or nutmeg for extra warmth. This cake is quite moist, so avoid overmixing once you combine wet and dry ingredients.
Serving Suggestions
Serve this cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious pairing. It also pairs beautifully with the Holiday Green Bean Casserole for a festive meal. Enjoy it with a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, let thaw in the fridge overnight and warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Or Date Cake contains roughly 427 calories, with 5g protein, 85g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1197mg per serving (52% 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 fruit instead of fresh persimmons or dates?
Yes, you can substitute fresh fruit with dried versions. Just ensure to soak the dried fruit in warm water for about 30 minutes to soften them before chopping and adding them to the batter. This will help retain moisture and enhance the flavor of the cake.
What can I use instead of eggs for a vegan version?
For a vegan adaptation, use flaxseed meal or chia seeds as an egg substitute. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water per egg, let it sit until it thickens, and use it in place of the eggs in the recipe. This will help bind the ingredients together effectively.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for an additional 5-10 minutes, checking periodically to avoid overbaking.
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).