Description
One of our favorite recipes to use up the Fuyu persimmon bounty each year. You can make this in any type of baking pan you like. The original recipe was sized for a Bundt pan, but I’ve made it in loaf pans and other size pans. Just try to use pans that hold about the same volume of batter as a Bundt cake pan.
It’s absolutely delicious with a cream cheese frosting, very much like a carrot cake.
Ingredients
- 3 cups diced firm Fuyu persimmons – about 1.5 lbs. (I chop them up in my food processor)
- 2 teaspoons baking soda
- 1/2 cup soft butter
- 1 1/2 cup sugar
- 2 large eggs
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cloves
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350 degrees. Grease and flour your pan(s) … a bundt cake, tube pan, 9 x 12 sheet cake pan or two 8×4 loaf pans.
- Sift together the flour, baking powder, salt, cloves, cinnamon, and nutmeg.
- Stir baking soda into the diced Fuyu persimmons. Set aside.
- In a large bowl, beat butter with the sugar until well creamed.
- Add eggs, lemon juice, and vanilla to the butter and sugar, and beat until fluffy. Stir in the persimmons.
- Stir the dry flour and spice mixture into the persimmon mixture just until blended.
- Add chopped nuts and stir lightly.
- Spoon the batter into your prepared baking pan(s).
- Bake for 40-60 minutes, depending on your pan size ( a sheet pan cake won’t take as long as a bundt or tube pan cake), or until a toothpick inserted into the middle comes out fairly clean and the cake springs back when lightly poked with your finger.
- Let cake cool in the pan on a cooling rack for 10 – 15 minutes before removing cake from the pan.