Ingredients for Persimmon Cake
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How to Make Persimmon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan, or two 9x5 inch loaf pans.
- Cream together 1 cup (2 sticks) softened Crisco shortening and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans or walnuts, 1 cup raisins, and 1 cup chopped candied cherries.
- Gently fold in 2 cups mashed ripe persimmons. (About 4 medium persimmons).
- Pour batter into the prepared pan(s).
- Bake for 60-75 minutes for loaf pans, or 75-90 minutes for a tube/bundt pan, or until a wooden skewer inserted into the center comes out clean. If using a tube pan, let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- For loaf pans, let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
175g
Fat
25g
Carbs
23g
