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Persimmon Cake
Prep
20 mins
Cook
1 hr 5 mins
Servings
16
Difficulty
Hard
Every fall when persimmons come into season, I make this cake and it becomes an instant favorite at our house. The beautiful fruit gives this dessert a naturally sweet flavor and a gorgeous golden color, while persimmons are packed with vitamin C and fiber to make you feel a little less guilty about dessert. What I love most is how simple it is to throw together, requiring just basic ingredients you probably already have on hand. In about an hour and a half from start to finish, you'll have a moist, tender cake that tastes like autumn in every bite. Trust me, once you try this, you'll be making it every year too.
Ella x
Ingredients
- nonstick cooking spraynonstick cooking spray
- 22 ½ cups all-purpose flour
- 22 cups sugar
- 22 teaspoons baking soda
- ½ teaspoon baking powder½ teaspoon baking powder
- ½ teaspoon salt½ teaspoon salt
- 22 cups persimmon pulp
- 11 cup milk
- 22 large eggs
- 22 teaspoons vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking pan with nonstick spray and dust with flour.
- 2
Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.
- 3
Whisk together persimmon pulp, milk, eggs, and vanilla in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes.
- 5
Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.
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