Persimmon cake exudes holiday spirit.
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.
Credit: Greg Dupree; Food Styling: Emily Hall; Prop Styling: Heather Chadduck Hillegas
The walnuts add studs of crunch to the silky-smooth cake.
Although this persimmon cake makes for a show-stoppingseasonal dessert, a leftover slicequickly toastedwould also make a lovely breakfast.
Looking for more ways to bake with persimmons?
Try our Persimmon Pudding with Cinnamon Whipped Cream.
Ingredients
3cups(about 12 3/4 oz.)
fresh persimmons)
1/2cupvegetable oil
1/2cup(4 oz.)
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.
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.
