How to Make Easy Persimmon Cake
Whip up a sweet serving of persimmon cake for your next fall dinner party! They’re studded with walnuts for added crunch to the smooth cake.
Prep:
10 mins
Cool:
2 hrs 10 mins
Cook:
55 mins
Total:
3 hrs 15 mins
Ingredients
- 3 cups all-purpose flour, plus more for pan
- 2 cups granulated sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1⁄2 tsp table salt
- 1½ cups persimmon pulp, (from about 1½ pints of fresh persimmons)
- 1½ cups vegetable oil
- 1⁄2 cup salted butter, melted
- 3 eggs, large, lightly beaten
- 1 cup walnuts, chopped, lightly toasted
- vegetable shortening, for greasing pan
- powdered sugar
Instructions
- Preheat oven to 325 degrees F.
- Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
- Pour the batter into a greased and floured 10-inch Bundt pan.
- Bake in the preheated oven for 55 minutes to 1 hour and 5 minutes until a wooden pick inserted in center comes out clean.
- Transfer to a wire rack, then let cool for 10 minutes. Remove from the pan, then return the cake to the wire rack, and let cool completely for about 2 hours.
- Dust with powdered sugar, serve, and enjoy!
Nutrition
- Sugar: 51g
- :
- Calcium: 117mg
- Calories: 2981kcal
- Carbohydrates: 103g
- Cholesterol: 793mg
- Fat: 288g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 73g
- Polyunsaturated Fat: 18g
- Potassium: 222mg
- Protein: 13g
- Saturated Fat: 177g
- Sodium: 5840mg
- Trans Fat: 11g
- Vitamin A: 8602IU
- Vitamin C: 1mg
Want to share your experience making this easy persimmon cake recipe or have any tips to perfect it? Join the discussion in the Baking and Desserts forum section!
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