Spiced Persimmon Cake

Spiced persimmon cake is made with very soft persimmon mashed into the batter, with cinnamon, ginger and nutmeg, and baked for about 50 minutes at 350°F (175°C). The cake is moist and stays that way for two days.

Which persimmon works for the cake

The cake needs a soft persimmon, one that has ripened until the skin is thin and the fruit collapses under light pressure. Its texture is like jam, and it mashes into a smooth pulp. A firm persimmon does not mash that way, and the cake comes out with hard lumps. Some varieties are also astringent when firm, meaning they dry out your mouth.

If your persimmons are still firm, wait a few days at room temperature until they soften. You can also freeze and thaw them, which turns them into pulp.

The spices and the batter

Mash two soft persimmons, about 9 oz (250 g) of pulp, and mix with eggs, oil and brown sugar. Then add the flour, baking powder, baking soda and spices. The pulp replaces part of the liquid, which is why the cake is moist.

Cinnamon and ginger in moderate amounts do not cover up the fruit, and a quarter teaspoon of nutmeg adds warmth. If you like fruit cakes with natural sweetness, try the date cake with no added sugar as well.

Cool the cake completely before slicing, because it is delicate when warm. The flavor improves the next day, as the spices settle. Dust with powdered sugar, or serve with a spoonful of thick yogurt. The cake keeps three days in an airtight container and up to a week in the fridge. If you have no nutmeg at home, add another pinch of cinnamon. If you have no round pan, bake in a loaf pan and add about five minutes. The cake is pareve, so it also suits the end of a meat meal.

The recipe

Spiced Persimmon Cake

A moist cake made with very soft persimmon pulp mixed into the batter, with cinnamon, ginger and nutmeg.

• Servings 10 slices
• Prep 15 min
• Cook 50 min
• Total 1 hr 5 min

Print recipe

Ingredients

• 2 very soft persimmons (mashed, about 9 oz / 250 g of pulp)
• 2 large eggs
• 0.5 cup neutral oil
• 0.75 cup brown sugar
• 2 cups all-purpose flour (about 9.5 oz / 270 g)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.5 tsp salt

Instructions

1. Heat the oven to 350°F (175°C) and grease a 9-inch (22 cm) round cake pan.

2. In a bowl, mix the persimmon pulp with the eggs, oil and brown sugar.

3. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, and mix just until no streaks of flour remain.

4. Pour into the pan and bake for about 50 minutes, until a wooden skewer inserted in the center comes out clean.

5. Cool in the pan for 10 minutes, then turn out and cool completely.

Frequently Asked Questions

Can I freeze persimmon pulp for baking?
Yes. Freeze the pulp in a small container and thaw it in the fridge before using.

How do I know the persimmon cake is done?
When a wooden skewer inserted in the center comes out clean. That happens after about 50 minutes.

Can I make the cake without ginger?
Yes. Add another half teaspoon of cinnamon and the cake stays well spiced.