Persimmon Spice Cake

Persimmon Spice Cake


29 people made this

Persimmons are delicious baked in a cake with spices. A fresh persimmon should feel soft and jellylike when ripe.


Serves: 12 

  • 1 1/4 cups persimmon pulp
  • 1 teaspoon bicarb soda
  • 125g butter, softened
  • 1 cup (220g) white sugar
  • 2 cups (250g) sifted plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped pecans
  • 1 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 1/4 cup icing sugar for dusting

Preparation:30min  ›  Cook:45min  ›  Extra time:40min cooling  ›  Ready in:1hour55min 

  1. Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and bicarb soda in a small bowl.
  2. In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and zest. Batter will be stiff. Spoon into a greased and floured 20cm square cake pan.
  3. Bake at 180 degrees C for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. Cool the cake in the pan for 10 minutes and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with icing sugar and serve warm.

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Reviews (1)


Very tasty! It's a bit crumbly. Could it perhaps need an egg to bind it better or did I do something wrong? - 15 May 2016

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