Food and Recipes Desserts Cakes Bundt Cakes Persimmon Cake 5.0 (5) 5 Reviews Persimmon cake exudes holiday spirit. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on November 28, 2023 Rate PRINT Share Close Photo: Greg Dupree; Food Styling: Emily Hall; Prop Styling: Heather Chadduck Hillegas Active Time: 15 mins Total Time: 3 hrs 25 mins Yield: 1 (10-in.) cake Persimmons add moisture and a hint of sweetness to this persimmon cake. If you haven't already discovered the wonders of persimmons, let us be the first to introduce you. This bright orange fall and winter fruit is native to China and commonly used in Asian cuisine; persimmons are beloved for their mild, slightly-sweet flavor and soft, pudding-like interior. This recipe may sound intimidating, but it's surprisingly easy to execute—the cake batter can be completely stirred together by hand in one bowl. Southerners love our spice cakes, especially in the fall and around Christmastime, and this moist persimmon cake maintains a nice spice level from the cinnamon. The walnuts add studs of crunch to the silky-smooth cake. Although this persimmon cake makes for a show-stopping seasonal dessert, a leftover slice—quickly toasted—would also make a lovely breakfast. If you can't find fresh persimmons at your local grocery store, don't fret: Persimmon pulp can be ordered online. Looking for more ways to bake with persimmons? Try our Persimmon Pudding with Cinnamon Whipped Cream. Ingredients 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 Directions Prepare oven: Preheat oven to 325°F. 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. Add batter to Bundt pan: Pour batter into a greased and floured 10-inch Bundt pan. Bake cake: Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. 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. Rate It Print