Fuyu Persimmon Cake

by | Oct 26, 2021 | Baking, Cake, Comfort Food, Dessert, Fall, Family Favorites, Persimmon, Recipes, Vegetarian

Fuyu Persimmon Cake
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This cake is a tradition every fall in our household, mostly because we have this crazy prolific Fuyu persimmon tree that produces tons of fruit, each and every year. It’s crazy because we don’t do anything to support it. We don’t feed it, don’t water it, rarely prune it, don’t have to spray it with any chemicals. This tree is completely on its on, organic, and just produces the most beautiful fruit every year.

So, we’ve adopted a few recipes to use the Fuyu persimmon, including this delicious persimmon cake. I don’t remember where I first saw the original recipe, but I recall it stated that it was adapted from a Sunset magazine recipe, so I must give them some credit. However, I have since made a few adjustments to suit our tastes. The original recipe called for raisins, but those aren’t allowed in our house (Jose has a raisin phobia), so add some if you like, but I love this cake without any dried fruit.

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A slice of Fuyu Persimmon Cake with cream cheese frosting, with fresh Fuyu persimmons in the background

Fuyu Persimmon Cake

  • Author: Stacey McNeill
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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.