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Randy's Christmas Persimmon Cake

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Randy's Christmas Persimmon Cake

Randy's Christmas Persimmon Cake recipe

 

Yield

36 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons butter
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2 cups sugar
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2 cups persimmon pulp
*
2 cups nuts
chopped
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1 cup raisins, seedless
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1 cup dates
chopped
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1 tablespoon orange zest
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4 cups all-purpose flour
sifted
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4 teaspoons baking soda
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3 teaspoons cinnamon
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½ teaspoon cloves
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½ teaspoon allspice
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½ teaspoon nutmeg
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1 cup milk
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2 teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
45 ml butter
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473 ml sugar
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473 ml persimmon pulp
*
473 ml nuts
chopped
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237 ml raisins, seedless
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237 ml dates
chopped
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15 ml orange zest
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946 ml all-purpose flour
sifted
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2E+1 ml baking soda
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15 ml cinnamon
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2.5 ml cloves
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2.5 ml allspice
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2.5 ml nutmeg
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237 ml milk
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1E+1 ml vanilla extract
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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

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 161726% 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?
 

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