Persimmon Bundt Cake

"Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
Ready In:
1hr 15mins




  • Position rack in center of oven and preheat to 350°F.
  • Butter and flour Bundt pan.
  • Peel persimmons.
  • Press pulp through coarse sieve into medium bowl.
  • Measure 1 1/3 cups persimmon puree into small bowl.
  • Mix baking soda into puree and set aside.
  • Beat sugar and butter in large bowl until blended (mixture will be grainy).
  • Add eggs, 1 at a time, beating well after each addition.
  • Mix in vanilla.
  • Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
  • Mix in persimmon mixture, walnuts and currants.
  • Transfer batter to prepared pan.
  • Bake cake until tester comes out clean, about 55 minutes.
  • Cook cake in pan on rack 5 minutes.
  • Turn out cake onto rack; cool completely.
  • Sift confectioners’ sugar over cake.

Questions & Replies

  1. calls for 3 extra large eggs can I use 4 large
  2. Has anyone tried freezing this cake and rewarming? I've got persimmons going over the hill fast and would like to make this and freeze for the holidays. Thanks


  1. So much fun! Never knew what to do with all these persimmons from my tree. When I found this recipe I was thrilled. I made it yesterday with pecans instead of walnuts and only 3 persimmons since 4th wasn't ripe. I am totally delighted with the results and just waiting for friend to come for tea and persimmon cake. Going to do the moist banana bread next!!! Gale in Costa Mesa, CA
  2. This was my first-ever cooking experience with persimmons...a positive one, I'm glad to add! Delicious cake. Other reviews were correct - the persimmon flavor isn't strong, but then persimmons don't HAVE a strong flavor! Nice, moist cake perfect for the harvest season. I took one reviewers suggestion to drizzle it with a glaze made of lemon juice, powdered sugar (and I added the lemon zest too)! Very nice recipe! Showy too! Thanks.
  3. This was a nice way to use up a few persimmons from my grandmother's persimmon tree. I used raisins as I did not have currants. Next time I think I will dredge them in flour first because many of them sunk to the bottom of the pan and caused it to stick. I used a 10 cup intricate bundt pan and I think that played a part in it sticking as well. It was delicious with a nice texture and I will definately make it again!
  4. Instead of pressing pulp through a strainer, I just peeled it and pulsed the pulp in my food processor. I noticed the same phenomenon as Chicagopm--the persimmon pulp kind of jelled when it sat with the baking soda mixed in. But no worries, it mixed in easily. I agree--it could have been cooked in a smaller pan as the cake only ended up being about 3 inches high--not even to the top of the bundt pan.
  5. I made this to take to a friend's house for dinner. Everyone loved it - even the picky teenager (she ate 2 pieces). This cake probably would have baked in 50 minutes in my slow oven. For some reason, the baking soda made my persimmon pulp start to solifify. I'm not sure if this is what was supposed to happen or not... I ended up using my hand mixer to blend the persimmon into the batter. I didn't have 3 extra large eggs, so I used about 3 1/2 large eggs. Other than that, I followed the recipe as written. Next time I think that I will try blending the baking soda into the dry ingredients. Thank you for sharing this recipe! I will definitely make this again!


  1. In order to get the taste of the persimmon coming through, use more persimmons and cut the strong spices in 1/2.. Bake for 50 mins instead of 55mins
  2. Love love love this recipe. I always use more persimmons, never strain them or peel them. Also less sugar, 1 cup, and I use turbinado. Also: I use whole wheat flour and throw in about 4 tbsp of flax meal. I use more walnuts and raisins instead of currants. This cake gets RAVES from everyone!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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