Persimmon Loaf Cake

    1 hour 25 minutes

    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.

    67 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (38)


    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


    Very Delicious!!! I have baked this cake twice now and I followed the recipe exactly the first time and everyone that has tasted has really liked it. The cake texture is very different than the ususal cake. It is heavy but very moist and not very sweet. The secnd one I baked I forgot to put in the vanilla (not noticeble)and I added 1 c of walnuts. I also used the cream cheese frosting and oh my!! it was delicious!!  -  12 Nov 2008  (Review from Allrecipes USA and Canada)


    I made this with some modifications, since I didn't have a 9x13 loaf pan (had that size in a cake pan, but not loaf): used a bundt cake pan and baked for 40-45 mins at 375. Turned out moist, but heavy. Next time, will only use 1 tsp vanilla (didn't need 2 tsp, felt it was overpowering). Overall, it's a good recipe...especially if you have persimmons that need to be used!  -  11 Nov 2008  (Review from Allrecipes USA and Canada)