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walnut persimmon cake cooling on rack.
5 from 1 vote

Persimmon Walnut Cake

A moist and dense cake that tastes like autumn! Persimmon walnut cake is similar in texture of banana nut bread.
Yield: makes one 9-inch loaf and five 5x3 inch mini loaves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American, Asian
Servings: 18
Calories: 424kcal

Ingredients

  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoon fine sea salt
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ cup light brown sugar packed
  • 1 ¼ cup granulated sugar
  • 1 cup unsalted butter melted, cooled to room temp
  • 4 large eggs room temp, lightly beaten
  • ¼ cup honey whiskey or whiskey, bourbon, or rum
  • 2 cups persimmon puree
  • 2 cups walnuts toasted, roughly chopped
  • 2 cups golden raisins , or diced dried fruit of choice

Instructions

  • Preheat oven to 350℉.
  • Sift together flour, salt, baking soda, baking powder, and ground cinnamon. Place in large bowl and whisk in brown sugar and granulated sugar.
  • Make a well in center of dry ingredients. Add in melted butter, eggs, liquor, and persimmon puree. Mix until combined. Fold in nuts and raisins.
  • Divide among loft pans. Bake the 9-inch pan for an hour or until toothpick inserted into center comes out clean. The mini loaf pans should take about 45 minutes.

Notes

ADAPTED FROM DAVID LEBOVITZ

Nutrition

Calories: 424kcal, Carbohydrates: 56g, Protein: 6g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 348mg, Potassium: 234mg, Fiber: 2g, Sugar: 33g, Vitamin A: 371IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg