Gingerbread spice persimmon cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 generous slices
This cake is a perfect alternative to Christmas cake -rich, dense and moist, and packed with Christmassy spices
  • 6 ripe and soft persimmons - peeled and puréed (if you leave your persimmons to get very soft like I did, you can simply scoop the flesh out of the skin with a spoon - no need to purée)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 115 grams butter
  • 200g brown sugar
  • 350g all-purpose flour
  • 1 egg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ tsp ground ginger
  • 60g walnuts, coarsely chopped
  • 60g golden sultanas
  1. Preheat oven at 180C.
  2. Add the baking soda to the persimmon purée and stir well to mix. The mixture will thicken and become jelly-like - this is normal.
  3. In a mixing bowl whisk the butter and sugar with and electric mixer until creamy and fluffy. Stir in the persimmon and egg, beating until well combined. Using a rubber spatula, stir the dry ingredients into the persimmon mixture and blend till all ingredients are moist. Stir in the nuts and sultanas.
  4. Spoon the batter into a greased cake tin (I used a square but round is also fine) and bake for 40-50 minutes or until the knife comes out clean.
  5. Remove from the oven and tip onto a cake rack covered in paper towels - allow to cool.
  6. Garnish with sifted icing sugar just before serving - the moist cake absorbs the sugar so don't do this hours before you serve!
  7. The cake keeps well wrapped in foil or in an airtight container in the fridge for up to 5 days - it also freezes well in an airtight container.
Recipe by Cooksister | Food, Travel, Photography at