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Easy-Tasty Persimmon CakeCakes, Cookies & Candy
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Submitted by Judy T. Mire
on Thursday, October 30, 2008
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| Makes: | 10 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 0 minutes |
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A simple, yet yummy, persimmon cake. Even family members who do not eat persimmons enjoyed this cake. Interesting information on persimmons from
Tony Tantillo's website. When selecting Fuyu persimmons (variety most grown in Louisiana), look for ones that are yellow-orange in color and firm to the touch. Fuyus persimmons will stay firm for two or three weeks at room temperature. Eventually, after about three weeks, they will soften somewhat like the Hachiya. At this stage, some people feel the Fuyu's sweetness reaches its peak. Their crispness can be prolonged by refrigeration if the temperature remains close to freezing (32°F) but once the fruit is returned to room temperature, it will soften. Surprisingly, persimmons stored at normal refrigerator temperature, about 40°F, will actually deteriorate faster than if stored at room temperature (55°F.) |
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| Ingredients |
| 1 box yellow cake mix |
2 tbsp butter |
| 1 tsp cinnamon |
1 cup persimmon pulp |
| 1 tsp vanilla |
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| | | Directions | | Make cake mix according to package instructions. Add the rest of the ingredients and mix well. Pour into greased Bundt cake pan and bake at 350 degrees for 50 minutes or until a toothpick inserted comes out clean. Cake will vary with taste according to how sweet your persimmons are! |
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