Pumpkin spiced, Persimmon cake!

Vegetables are the food of the earth; fruit seems more the food of the heavens.  ~Sepal Felicivant


I love persimmons.There are two types of persimmons, astringent and non-astringent.  The most common astringent persimmon is the hachiya persimmon, also known as a Japanese persimmon, they need to be ripe to the point of bursting, only then it will taste great. Heres a simple recipe with this delicious fruit!!


Persimmon pulp 1/2 cup
Baking soda 1 teaspoon
Sugar 1 cup
Vegetable oil 1/2 cup
 Eggs 2
Pumpkin spice 1 teaspoon
Salt 3/4 teaspoon
Water 1/3 cup
All-purpose flour(Maida) 1-1/2 cups


  1. Preheat the oven to 350 degrees F and grease your pans.
  2. Stir together the persimmon pulp and baking soda and keep it aside for few minutes. The pulp will thicken.
  3. In a bowl, combine sugar, oil, eggs, pumpkin spice, and salt. Then add persimmon pulp and water alternately with flour. 
  4. Fill each pan 2/3 full and bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean.After 10 minutes, transfer to a wire rack untill completely cool.


  1. Cool =) Thanks for sharing! I used a common recipe for a carrot cake.
    Should give it a try with persimmon! Never thought you can bake it =) How do you prepare the pulp? Do you cook it before putting into the batter? Or puree with blender? Or grate?

  2. thanx:) well I just removed the pulp and used it directly since its soo ripe its super soft you dont have to do anything else to it!!. Hope this was helpful!

  3. Hi! Wanted to say another thank you for sharing =) I made this cake - really yummy =) Although the taste of persimmon can hardly be found in the cake, but the texture and the taste are great!
    Thanks again! I have reposted the recipe in my lj (whiteracoon.livejournal.com) with a link to you, if you don't mind ;)

  4. im glad you tried and liked it:) i sure dont mind.... thanx for linking it back to me:)


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