Persimmon Spice Cake

60 minutes Prep: 20 minutes Cook: 40 minutes

711 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

4-6	each	persimmons	very ripe, yeilding 1 1/4 cup pureed pulp
1	teaspoon	baking soda
1/2	cup	butter
1	cup	sugar
1	each	egg
1 3/4	cups	flour, all-purpose	un
1	teaspoon	cinnamon
1/2	teaspoon	nutmeg	fresh
1/2	teaspoon	cloves	ground
1/2	cup	walnuts
1	teaspoon	orange zest
1	teaspoon	lime zest

Directions

Puree persimmons until smooth and stir in baking soda.

Mix well.

It will set. Weird but not to worry.

Beat butter and sugar until fluffy.

Add egg and persimmon mixture.

Combine flour and spices and add to persimmon mixture.

Blend well, stir in nuts and zest.

Spoon into a 9 inch greased cake pan.

Bake at 350 for about 40 or more until knife comes out clean.

Before serving, sprinkle with powdered sugar.

This recipe can be increased with no adverse effects, except perhaps your waistline.

The cake freezes well, although don't powder sugar until it's time to serve.

The original recipe calls for 2 tsp of baking powder, to be added with the flour. However, it was rather serendipitous that our baker over looked it.

The resulting cake is very moist and dense but not too heavy.

You can try with the baking powder if you want.

But our version omits it.

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Nutrition Facts

Serving Size 162g

Amount per Serving

Calories 711 43% of calories from fat

	% Daily Value*
Total Fat 34.0g	52%
Saturated Fat 16.0g	78%
Trans Fat 0.0g
Cholesterol 108mg	36%
Sodium 318mg	13%
Total Carbohydrate 94.0g	31%
Dietary Fiber 3.0g	12%
Sugars 50.0g
Protein 11.0g	22%

Vitamin A	15%		Vitamin C	3%
Calcium	4%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pumpkin & Cream Cheese Rollups

I made this for my family and it immediately disappeared. Absolutely yummy it would be a great item to take to a bazaar or bring a dish dinner. You'll really stand out with this one. On the downside, I sprinkled confectioner's suger on the top and it "melted into" the cake when left overnight, so put the sugar on at the very last moment if you want it to look fresh. It didn't change the way the cake tasted, though.