Persimmon Pound Cake Recipe

Oct 15, 2012 @ 1:19 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 285
Daily Value: 14%
Servings: 10

Vegetarian

Fat	7g	11%
Saturated	3g	13%
Trans	0g	0%
Carbs	50g	17%
Fiber	1g	3%
Sugars	16g	0%
Protein	6g	11%
Cholesterol	46mg	15%
Sodium	412mg	17%
Calcium	63mg	6%
Magnesium	11mg	3%
Potassium	169mg	5%
Iron	2mg	13%
Zinc	0mg	3%
Vitamin A	165IU	3%
Vitamin C	18mg	31%
Thiamin (B1)	0mg	17%
Riboflavin (B2)	0mg	14%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	2%
Folic Acid (B9)	63µg	16%
Vitamin B12	0µg	3%
Vitamin D	1µg	0%
Vitamin E	1mg	3%
Vitamin K	2µg	3%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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Few can resist the dence, rich texture of pound cake, but when paired with persimmons, it takes on a moist texture with a sweet flavor profile that reinvents the flavors of a pound cake altogether.

INGREDIENTS

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons butter, melted for greasing
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup sugar
1 cup milk
2 tablespoons olive oil
2 cups persimmon pulp, from about 4 persimmons
2 eggs
2 teaspoons vanilla extract
Vanilla icing (optional)

DIRECTIONS

Preheat the oven to 300 degrees. Grease and flour a 9-by-13-inch loaf or a bundt cake pan of your choice. Whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl and set aside. In a separate bowl, whisk together the eggs, persimmon pulp, milk, and vanilla extract until smooth and thin. Carefully fold the persimmon mixture into the flour mixture until no dry lumps remain and pour into the prepared pan.

Bake in the oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack before icing.