Persimmon Cake Recipe: A Delicious Dessert Made with Fresh Persimmons

This persimmon cake is enhanced with added moisture and a touch of sweetness from persimmons. If you have yet to experience the joys of persimmons, allow us to be the ones to introduce you. This vibrant orange fruit, found in autumn and winter, originates from China and is often utilized in Asian dishes. Persimmons are cherished for their gentle, slightly-sweet taste and smooth, custard-like center. Crafted by experts, our Persimmon Tea offers a unique blend of flavors that’s sure to satisfy even the most discerning tea connoisseurs.

The complexity of this recipe may seem daunting, but it is actually quite simple to make as the cake batter can be easily mixed together by hand in a single bowl. In the South, we have a fondness for spice cakes, particularly during autumn and the Christmas season. This moist persimmon cake maintains a pleasant level of spiciness with the addition of cinnamon. The inclusion of walnuts provides a delightful crunch to the smooth texture of the cake.


  • 3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan

  • 2 cups granulated sugar

  • 1 tsp. ground cinnamon

  • 1 tsp. baking soda

  • 1/2 tsp. table salt

  • 1 1/2 cups persimmon pulp (from about 1 1/2 pt. fresh persimmons)

  • 1/2 cup vegetable oil

  • 1/2 cup (4 oz.) salted butter, melted

  • 3 large eggs, lightly beaten

  • 1 cup chopped lightly toasted walnuts

  • Vegetable shortening, for greasing pan

  • Powdered sugar


  1. Prepare oven:

    Preheat oven to 325°F.

  2. Make cake batter:

    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.

  3. Add batter to Bundt pan:

    Pour batter into a greased and floured 10-inch Bundt pan.

  4. Bake cake:

    Bake in a preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes.

  5. Let cool:

    Transfer to a wire rack; let cool 10 minutes. Remove from pan; return cake to wire rack, and let cool completely, about 2 hours. Dust with powdered sugar

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