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Randy's Christmas Persimmon Cake

Randy's Christmas Persimmon Cake

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Submitted by rove1213

Randy’s Christmas Persimmon Cake recipe

YIELD

36 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

3 45
TABLESPOONS ML BUTTER
2 473
CUPS ML SUGAR
2 473
CUPS ML PERSIMMON PULP *
2 473
CUPS ML NUTS
chopped
1 237
1 237
CUP ML DATES
chopped
1 15
TABLESPOON ML ORANGE ZEST
4 946
CUPS ML ALL-PURPOSE FLOUR
sifted
4 2E+1
TEASPOONS ML BAKING SODA
3 15
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML ALLSPICE
½ 2.5
TEASPOON ML NUTMEG
1 237
CUP ML MILK
2 1E+1
TEASPOONS ML VANILLA EXTRACT

Directions

Cream butter and sugar.

Add persimmon pulp and nuts, raisins, dates and orange peel.

Sift flour, soda and spices.

Add flour mixture alternately with milk, beginning and ending with flour.

Add vanilla.

Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 ¾ hours or until a cake tester comes out clean.

Let cool.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 1617 26% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 650mg 27%
Total Carbohydrate 95g 95%
Dietary Fiber 16g 62%
Sugars g
Protein 59g
Vitamin A 8% Vitamin C 21%
Calcium 20% Iron 58%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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