About this recipe: This gorgeous persimmon cake smells like autumn. Use very soft persimmons for this recipe, and scoop out the flesh with a spoon. A squeeze of lemon juice may be added to the puree to prevent discolouration and enhance taste.
You can also make this cake in a 900g (2 lb) loaf tin. Increase baking time as needed.
Loved it. And you can say it prepares you for the Christmas to come, the flavours hints toward the festive season . As a tip: use soft fruits, not the hard flesh ones. Also you can roast the pecans before adding them to the cake. - 16 Nov 2016
I used gluten free self raising flour instead of regular flour, and I baked it in a Bundt tin. The cake was delicious, but a little crumbly. On balance, I probably should have added an egg to help bind it. It's probably not an issue with regular flour. - 07 Nov 2015
My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome! - 30 Oct 2007 (Review from Allrecipes US | Canada)