Monday, February 11, 2013

Persimmon Cake

This came out so moist and delicious, that I want to write down the recipe before I forgot.

2 cups frozen persimmon pulp
2 cups flour
2 eggs
1/4 cup kefir (could use buttermilk or yogurt)
1/2 cup melted palm shortening
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

Mix well, bake in bundt pan at 350° F until toothpick comes out clean, (about 30 minutes)


  1. My hubby would love a spicy cake like this. I wonder if coconut oil could be used instead of the palm shortening? xo

    1. Oh yes, I should think so. I use coconut oil a lot in cooking. I just had palm shortening handier. :)