Persimmon Brunch Cake

A fresh persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.

Persimmon Brunch Cake


  • 1 1/4 cups persimmon pulp
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 cups sifted all-purpose 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 confectioners’ sugar for dusting


1 Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.

2 In a large bowl, cream together the butter or margarine 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 rinds. Batter will be stiff. Spoon into a greased and floured 8 inch square cake pan.

3 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted in the center 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 confectioners’ sugar, and serve warm.


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