How to Make Easy Persimmon Cake
Whip up a sweet serving of persimmon cake for your next fall dinner party! They\'re studded with walnuts for added crunch to the smooth cake.
Servings 8
Calories 2981kcal
Ingredients
- 3 cups all-purpose flour plus more for pan
- 2 cups granulated sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1⁄2 tsp table salt
- 1½ cups persimmon pulp (from about 1½ pints of fresh persimmons)
- 1½ cups vegetable oil
- 1⁄2 cup salted butter melted
- 3 eggs large, lightly beaten
- 1 cup walnuts chopped, lightly toasted
- vegetable shortening for greasing pan
- powdered sugar
Instructions
- Preheat oven to 325 degrees F.
- Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
- Pour the batter into a greased and floured 10-inch Bundt pan.
- Bake in the preheated oven for 55 minutes to 1 hour and 5 minutes until a wooden pick inserted in center comes out clean.
- Transfer to a wire rack, then let cool for 10 minutes. Remove from the pan, then return the cake to the wire rack, and let cool completely for about 2 hours.
- Dust with powdered sugar, serve, and enjoy!
Nutrition
Calories: 2981kcal | Carbohydrates: 103g | Protein: 13g | Fat: 288g | Saturated Fat: 177g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 73g | Trans Fat: 11g | Cholesterol: 793mg | Sodium: 5840mg | Potassium: 222mg | Fiber: 2g | Sugar: 51g | Vitamin A: 8602IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg
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