A moist and fruity cake which makes perfect use of extremely ripe persimmons. Ensure your persimmons are so ripe that they're almost like jelly. Simply halve the persimmons and scoop the pulp out with a spoon.
If you prefer a less sweet cake, feel free to reduce the sugar. You could reduce to even 200g with great results.
Very Delicious!!! I have baked this cake twice now and I followed the recipe exactly the first time and everyone that has tasted has really liked it. The cake texture is very different than the ususal cake. It is heavy but very moist and not very sweet. The secnd one I baked I forgot to put in the vanilla (not noticeble)and I added 1 c of walnuts. I also used the cream cheese frosting and oh my!! it was delicious!! - 12 Nov 2008 (Review from Allrecipes US | Canada)
I made this with some modifications, since I didn't have a 9x13 loaf pan (had that size in a cake pan, but not loaf): used a bundt cake pan and baked for 40-45 mins at 375. Turned out moist, but heavy. Next time, will only use 1 tsp vanilla (didn't need 2 tsp, felt it was overpowering). Overall, it's a good recipe...especially if you have persimmons that need to be used! - 11 Nov 2008 (Review from Allrecipes US | Canada)
I was expecting something a bit more like a spiced and dry christmas cake but this came out really nice and moist (hate this word, but its the right word). Made this recipe as is, but instead of cream cheese frosting I made a simple lemon juice and powdered sugar glaze. Will make again with any leftover persimmons. - 05 Jan 2009 (Review from Allrecipes US | Canada)