Persimmon Black Walnut Cake

Total Time
55mins
Prep 20 mins
Cook 35 mins

Found in an old cookbook, makes a small cake.

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.

Reviews

(2)
Most Helpful

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.

realbirdlady October 22, 2007

With both persimmon and black walnut trees in the yard, I've always searched for a sweet that used both. This was nice and chewy, with bold walnut flavor and a more subtle persimmon taste. Fantastic with orange-nutmeg whipped cream. I'm taking it for Thanksgiving tomorrow! I used the more standard mixing technique of beating the butter, sugar, egg until fluffy, then adding persimmon pulp, then milk. Thanks for a great recipe using these uncommon ingredients.

fluffernutter November 23, 2005

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