Sugarless Persimmon Cake
A moist, flavorful sugarless persimmon cake packed with spices, nuts, and dried fruit, perfect for those seeking a naturally sweet dessert with warm, comforting notes.
Ingredients
Instructions
- Sift together the flour, salt, baking soda, allspice, and cinnamon.
- Beat the Crisco, liquid sweetener, and eggs together until well blended.
- Add the dry ingredients to the wet mixture and mix thoroughly.
- Stir in the persimmon puree, chopped nuts, and raisins or raisins and chopped dates.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake in a 325°F (160°C) oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a healthier twist, consider substituting half of the flour with whole wheat flour. You can also replace Crisco with unsweetened applesauce for a lighter texture. If you don’t have allspice, a mix of cinnamon and nutmeg can work in a pinch. Ensure your persimmon puree is well-blended for a smoother cake, similar to what you might find in a Cinnamon Bundt Cake.
Serving Suggestions
This sugarless persimmon cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert treat. Serve it alongside a cup of tea or coffee for a cozy afternoon snack. For a more festive touch, consider serving it with a side of Homemade Cobbler to complement the flavors.
Storage & Reheating
Store leftover persimmon cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply warm in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarless Persimmon Cake contains roughly 400 calories, with 7g protein, 91g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (34% of the Daily Value), iron (25% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 676mg per serving (29% 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 puree?
Yes, you can use fresh, ripe persimmons to make your own puree. Simply peel and mash the fruit until smooth. Ensure they are fully ripe as unripe persimmons can be astringent and affect the cake's flavor.
What can I substitute for raisins?
If you're not a fan of raisins, you can substitute with dried cranberries, chopped apricots, or even chocolate chips for a different flavor profile. Each will bring a unique taste while still keeping the cake moist and delicious.
Is this cake suitable for freezing?
Absolutely! This cake freezes well. Just be sure to wrap it tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw it in the refrigerator overnight before serving, or warm it directly from the freezer for a few extra minutes in the oven.
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).