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.
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)