Persimmon Loaf Cake

Persimmon Loaf Cake


49 people made this

Persimmons need to be very soft to be ripe but they are a treat not to be missed. This cake is great with cream cheese icing.


Serves: 12 

  • 2 1/2 cups (315g) plain flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons bicarb soda
  • 1/2 teaspoon salt
  • 2 cups (440g) sugar
  • 2 eggs
  • 2 cups persimmon pulp
  • 1 cup (250ml) milk
  • 2 teaspoons vanilla essence

Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

  1. Preheat oven to 150 degrees C. Grease and flour a large loaf tin.
  2. Whisk together the flour, baking powder, bicarb soda, salt and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk and vanilla essence in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared tin.
  3. Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack before icing.

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Reviews (1)


this is a wonderful recipe to use up the excess persimmons off our tree, the added beauty of this recipe is that there is no butter (family member who has low tollerance to fat). It tastes wonderful. I did change the method of mixing and blending but the end result was faultless. - 19 Feb 2012

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