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5 from 1 vote

Persimmon Cake

A perfect combination of persimmon and pumpkin, resulting in a moist and delicious cake!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 298kcal

Ingredients

  • 4 medium eggs
  • 1 cup sugar
  • ½ cup brown sugar
  • ¾ cup vegetable oil
  • 1 4 oz container apple sauce
  • ¾ cup hachiya persimmon pulp very ripe
  • 1-¼ cup canned pumpkin
  • 1-½ tsp. baking powder
  • 1-½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. cloves
  • ½ tsp. ginger
  • ½ tsp. pumpkin spice
  • 2 cups flour
  • ½ cup white chocolate chips

Cream Cheese Frosting

  • 1 8 oz cream cheese softened
  • 8 T. unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • Add eggs, sugar, oil, applesauce, persimmon pulp, and pumpkin to a mixing bowl. Mix on medium until creamy.
  • Mix in all the dry ingredients, finishing off with the flour. Lastly, stir in the chocolate chips.
  • Pour the batter into a greased 9" x 13" pan and bake for 45 minutes, or until the batter is firm to the touch.
  • While the cake is baking, clean the mixer bowl to use for the cream cheese frosting. Add butter and cream cheese to the mixing bowl and blend until smooth. Gradually stir in the powdered sugar. Mix in the vanilla and set aside.
  • When the cake is done, remove from the oven and cool completely.
  • Spread the icing over the cooled cake. Try to keep your family away until ready to serve it.

Nutrition

Serving: 1slice | Calories: 298kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 213mg | Fiber: 1g | Sugar: 26g