Persimmon Pound Cake

Persimmon Pound Cake
Staff Writer
InterContinental Hotels

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. 

10
Servings
498
Calories Per Serving
Deliver Ingredients

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  Cups  sugar
  • 1  Cup  milk
  • 2  Tablespoons  olive oil
  • 2  Cups  persimmon pulp, from about 4 persimmons
  • 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.
 

Nutritional Facts

Total Fat
25g
36%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
57mg
19%
Carbohydrate, by difference
50g
38%
Protein
16g
35%
Vitamin A, RAE
36µg
5%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
37mg
4%
Choline, total
36mg
8%
Fiber, total dietary
4g
16%
Folate, total
102µg
26%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
172mg
25%
Selenium, Se
26µg
47%
Sodium, Na
66mg
4%
Vitamin D (D2 + D3)
1µg
7%
Water
41g
2%
Zinc, Zn
1mg
13%

Persimmon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Persimmon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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