With December here, holiday baking is in full swing. Many people have a favorite cookie or cake recipe they look forward to making every year. I love the idea of traditional holiday recipes but it’s always so tempting to try something new, especially when it features an exotic ingredient. I brought this festive persimmon cake to a holiday party last year and it really stood out from the crowd in both taste and originality.
Depending on where you grew up, you may not be familiar with persimmons. With today’s global market, they are now becoming widely available. Persimmons were introduced in the United States in the 1880’s when a U.S. Commander brought back a native variety from Japan. The “hachiya” variety featured here should be consumed when fully ripe and soft. Preferably not covered in snow, but perhaps with a little cream cheese frosting on a luscious slice of persimmon cake. 
Festive Persimmon Cake
- Total Time: 1 hour 15 minutes
- Yield: 10-12 1x
Description
This decadent cake is chock full of walnuts, apricot chunks and raisins. The seasonal tastes of nutmeg and brandy make it a real treat to serve at a holiday party along with egg nog, mulled cider or a glass of sparkling wine. I recommend serving this cake un-iced for breakfast or brunch, or with icing for afternoon tea a holiday party.
Ingredients
- 3 1/2 cups (350 grams0) sifted all-purpose flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp freshly grated nutmeg
- 2 cups (380 grams) sugar
- 1 cup (230 grams) melted butter, cooled
- 4 eggs, lightly beaten
- 2/3 cup (160 ml) Cognac or bourbon (I used brandy)
- 2 cups (450 grams) persimmon puree (Between 2 and 4 persimmons. It is not necessary to peel them)
- 2 cups (230 grams) coarsely chopped walnuts
- 2 cups (300 grams) raisins (I used one cup raisins and one cup of chopped dried apricots)
Instructions
- Sift all five dry ingredients into a mixing bowl.
- Make a well in the center and add the cooled, melted butter, eggs, Cognac, persimmon puree, nuts and raisins.
- Mix the dough until it is quite smooth.
- Fill a ring mold or four smaller molds to make individual cakes.
- Bake at 350 degrees for about an hour, or until a tester comes out clean.
Notes
- Optional Cream Cheese frosting (adapted from Martha Stewart) 8 ounces (226 grams) cream cheese, room temperature 8 ounces (226 grams) butter, room temperature and cut up into pieces 1 cup (130 grams) confectioners’ sugar 1 teaspoon pure vanilla extract Place cream cheese and butter in a mixing bowl and beat together with a spatula until smooth.
- Sift in the sugar little by little until combined.
- Stir in the vanilla extract.
- Ice cake once well cooled, and store in refrigerator.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
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Frequently Asked Questions
What variety of persimmon does this recipe use, and how ripe should it be?
The recipe calls for the hachiya variety, which must be fully ripe and soft before using. Hachiya persimmons are astringent when under-ripe; once they’re very soft and almost jelly-like, the flesh purees easily into the 2 cups (450 g) needed here — between 2 and 4 persimmons depending on size.
Can I substitute the Cognac or bourbon, and does the alcohol choice affect the flavor?
Yes — the recipe lists Cognac or bourbon and notes that brandy was actually used. All three work well; the author’s brandy gave a warm, fruity depth alongside the nutmeg. The ? cup (160 ml) is a substantial amount that contributes both moisture and flavor, so don’t omit it entirely.
Does the recipe include a frosting option?
Yes — the notes include a cream cheese frosting adapted from Martha Stewart: beat together 8 oz (226 g) each of room-temperature cream cheese and butter, sift in 1 cup (130 g) confectioners’ sugar, and stir in 1 tsp vanilla extract. Ice the cake once fully cooled and store it in the refrigerator.
Your recipe was not detailed enough! How should one go about pureeing a persimmon if one has never used or even eaten one?
I made this for Thanksgiving dinner after finding some persimmons at my local produce market. The flavor is amazing! I should have baked it a few more minutes as it was still a little mushy in the center after an hour, but it was a hit anyway. (I cheated and used canned cream cheese frosting.) Your recipe sounded so good, I just had to try it, and I wanted to say thanks!! The family asked if I would make it again for Christmas. I pureed several extra persimmons and put them in the freezer in one cup portions so I can make at least one more :)
I live in Tennessee, and make a persimmon cake from the wild persimmons that grow throughout our region. It’s really good, put the persimmons are really small, and it takes a lot of them to get 2 cups. I’ve never seen persimmons at our local grocery stores (Kroger, Food Lion, or Super Walmarts) so gathering them from nature is a welcomed pleasure in October – that is if you can beat the animals to them. The cake is well worth all the pain staking pleasure I get from making it, and everyone loves it. I’m sure your’s is as wonderful as well.
Persimmon jam or jelly can it be made