Persimmon Black Walnut Cake

READY IN: 55mins
Recipe by angelfan

Found in an old cookbook, makes a small cake.

Top Review by realbirdlady

I used native persimmons and pecans, whose tastes went together quite nicely. The cake came out a grayish sort of color, which was visually a little off-putting, but apparently normal with persimmons. It's a fairly sweet cake, so I just serve it as a sweet bread, with no icing. Cream cheese would probably work ok, but a sweet frosting would be too much. I tried changing up the mixing order, as the previous reviewer suggested, but that was a mistake - the batter is very stiff when all the dry ingredients are in, necesitating some pretty vigorous mixing, which I think causing the slight rubberiness in the final product. Following the recipe as written works great.

Ingredients Nutrition

Directions

  1. blend dry ingreduents together, add butter milk and persimmon pulp.
  2. Mix well, add egg and walnuts.
  3. Pour into greased 8x8 inch pan.
  4. Bake at 350 for 35 min or until test done.

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