Persimmon Pound Cake

Staff Writer
Persimmon Pound Cake
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
281
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
  • 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.
 

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.

Nutritional Facts

Total Fat
7g
11%
Sugar
16g
N/A
Saturated Fat
3g
13%
Cholesterol
41mg
14%
Protein
5g
11%
Carbs
50g
17%
Vitamin A
44µg
5%
Vitamin B12
0.2µg
3.2%
Vitamin C
18mg
31%
Vitamin D
0.5µg
0.1%
Vitamin E
0.6mg
3.2%
Vitamin K
2µg
3%
Calcium
63mg
6%
Fiber
0.8g
3.4%
Folate (food)
14µg
N/A
Folate equivalent (total)
96µg
24%
Folic acid
48µg
N/A
Iron
2mg
13%
Magnesium
11mg
3%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
9%
Phosphorus
102mg
15%
Polyunsaturated
0.7g
N/A
Potassium
167mg
5%
Riboflavin (B2)
0.2mg
14.1%
Sodium
294mg
12%
Sugars, added
15g
N/A
Thiamin (B1)
0.3mg
17.3%
Zinc
0.4mg
2.8%

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