Persimmon Olive Oil Cake

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Persimmon Olive Oil Cake


SourceRecipe adapted from vvvanessa on
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes


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


2 cups
flour, all-purpose (plus more for pan)
1 teaspoon
baking powder
1 teaspoon
baking soda
1 teaspoon
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
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.