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. 


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.


Calories per serving:

283 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 7g 11%
  • Carbs 50g 17%
  • Saturated 3g 13%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 16g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 6g 11%
  • Cholesterol 46mg 15%
  • Sodium 412mg 17%
  • Calcium 63mg 6%
  • Magnesium 11mg 3%
  • Potassium 169mg 5%
  • Iron 2mg 13%
  • Zinc 0mg 3%
  • Phosphorus 105mg 15%
  • Vitamin A 47µg 5%
  • 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%
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