Persimmon Pound Cake

InterContinental Hotels


  • 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)

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.

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