This is a print preview of "American Persimmon Cake" recipe.

American Persimmon Cake Recipe
by Julia Ann Souders

American Persimmon Cake

A favorite fruit in the fall for cakes, puddings, cookies and even fudge. Here is a soft moist cake or pudding. Serve it with vanilla ice cream or whip cream.


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Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 12

Goes Well With: Roast turkey

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon Netta Belle s 'Choice Sea Salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups sugar
  • 1/2/ cup butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups sour milk*
  • To make sour milk: 2 tablespoons of lemon juice or apple cider vinegar in a 2 cup measure; add milk to 2 cups. Let stand 5 minutes to allow to sour.

Directions

  1. Preheat oven 350 F. Grease and flour 9 x 13-inch cake pan.
  2. In a medium bowl, add flour, sea salt and cinnamon, whisk to blend. Set Aside.
  3. In a large mixing bowl, cream butter and sugar until fluffy.
  4. Add the eggs, one at a time, beating after each addition.
  5. Add the persimmon pulp and blend.
  6. Alternate adding the dry ingredients and sour milk. Beat after each addition.
  7. Add the vanilla. Mix well.
  8. Pour into prepared 9 x 13 cake pan.
  9. Bake 45 minutes or when cake tester is inserted, it comes out clean.