My brother recently purchased a house with a fuyu persimmon tree. Being from the north east, neither of us have much persimmon experience. I made this recipe using fruit from his tree. It turned out great. He did not have a bunt pan so we did one loaf and 5 large muffins. There was not much taste from the fruit but the spices and raisins were tasty. The fruit provided nice texture and moisture to the cake.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
What a wonderful taste this has, & the aroma during baking was outstanding! Love the combo of nutmeg, cinnamon & cloves! I did opt to include the baking soda with the other dry ingredients, & also included your tip on adding some orange zest! One loaf is gone already, & the other one will be sliced & included (for the 24th & 25th) on a platter with several other cakes, including a dark & a light fruitcake! Thanks so much for this exceptional taste treat! [Tagged & made in Please Review My Recipe]
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This cake had so much potential. The spices were superb with the fuyus flavour and the texture so moist and soft. However I had a big problem with the baking soda coming through way too strongly. I could not finish my slice of cake as it was too soday. Im not sure how this could happen as others seemingly did not encounter this problem following your recipe. Im sorry, I really liked the idea of this cake. Thank you so much for sharing this unique recipe with us, Engrossed. Made and reviewed for PRMR November 2010.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
So far, two tasters and the verdict is 6 stars!! We are the lucky recipients of a whole case of fuyu--so I immediately looked for a recipe and what a happy choice I made! I followed the directions precisely, only omitting the walnuts. I baked the cake as four mini loaves, so the person who brought the fruit could take one home In this smll form, they only needed to bake about 30 minutes. I used fresh ground cloves and nutmeg and the house smells simply wonderful. The persimmon, which seemed quite firm when I chopped it, practically disappeared into the cake, leaving a texture similar to that of applesauce cake. Truly a lovely recipe. Thanks, Engrossed.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Quite yummy! So moist, almost falling apart. I just used a pinch of cloves, and am glad, since it still had plenty of spice for us. Also used oil instead of butter. I might cut the sugar back a little bit next time. The persimmons totally transform once cooked (you might think they were apples). It took me almost 5 fuyus to make up 3 cups chopped. The pecans are perfect in this. Very enjoyable!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
WoW-Wee! This is Wonderful! There are little persimmon pieces throughout each bite. My BF and I were fighting over the last pieces.I thought about adding a glaze, but it was so flavorful that it did not need it. I'm keeping this recipe and will make it every persimmon season!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
