Persimmon Olive Oil Cake

Recipe adapted from vvvanessa on

With similar texture to a zucchini bread, try your hand at using a wintertime delectable fruit — persimmons! 

Persimmon Olive Oil Cake

Prep Time

30 minutes

Cook Time

50 minutes


12 Servings


2 cups flour, all-purpose (plus more for pan)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1 teaspoon nutmeg, ground
1⁄4 teaspoon black pepper, ground (finely ground)
1 cup brown sugar, light
2 tablespoons molasses, blackstrap
3 egg
1 cup olive oil, extra virgin
2 teaspoons ginger, fresh (peeled and grated)
2 1⁄2 cups persimmon, fuyu (grated (about 4 small persimmons))
1 cup pecans (toasted and finely ground)
1⁄4 cup raisins (optional)
2 tablespoons sugar, powdered
  butter (for pan)


Preheat oven to 350 degrees F. Butter and flour the interior of a 9-inch cake pan or a Bundt pan.

In a large bowl, combine the dry ingredients and set them aside. In another bowl, beat together the eggs and sugar until they are thick and creamy, about 5 minutes. Add olive oil slowly, whisking continuously. Beat in vanilla and ginger, and whisk for a minute more.

Add dry ingredients to the wet ingredients, mixing together until just combined. Fold in the persimmons and nuts to distribute them evenly throughout the batter.

Pour the batter in the pan and smooth out the top. Bake at 350 degrees F for 45-50 minutes, rotating the pan about halfway through. A toothpick in the deepest part of the cake should come out clean.

Cool the cake in the pan for 10 minutes after removing from the oven, and then transfer to a wire rack to continue cooling.

Dust the cake with powdered sugar and serve in wedges.