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American Persimmon Cake

Julia Ann
A fruit favorite in the fall, particularly in the midwest. Recipes abound for pudding, cookies, cakes and even a fudge recipe. This is a soft moist cake or pudding. Serve it with whip cream or vanilla ice cream
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12


  • 2 cups unbleached all-purpose flour


  • Preheat oven to 350 F. Grease and flour 9 x 13 inch cake pan.
  • In a medium bowl, add flour, sea salt, cinnamon, soda; whisk to blend. Set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the persimmon pulp and blend.
  • Alternate adding the dry ingredients and the sour milk, beat after each addition.
  • Add the vanilla.
  • Pour into the prepared 9 x 13 inch cake pan.
  • Bake 45 minutes or when cake tester is inserted, it comes out clean.


*To make sour milk: 2 tablespoons of lemon juice or apple cider in 2 cup measure; add milk to 2 cups. Let stand 5 minutes to allow milk to sour.
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