Persimmon pecan cake

Persimmon pecan cake

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About this recipe: Persimmons, also known as Sharon fruit, make this cake deliciously moist and lend a honey-like flavour. The pecans are a nice addition, but can be skipped or substituted with another nut, such as walnuts.


Makes: 2 (23cm) cakes

  • 6 eggs
  • seeds of 1/2 vanilla bean
  • 120g icing sugar
  • 1 pinch of salt
  • 200ml vegetable oil
  • 360g plain flour
  • 1 teaspoon baking powder
  • 240ml milk
  • 110g pecans, chopped
  • 2 persimmons, peeled and cubed

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Preheat oven to 180 C / Gas 4 and grease two (23cm) round cake tins.
  2. In a bowl beat eggs with vanilla and icing sugar. Add oil and mix for 3 or 4 minutes, until smooth. In a separate bowl, sift together flour and baking powder.
  3. Add 1/3 of flour mixture to egg mixture, then add 1/3 of the milk. Repeat, mixing well after each addition, until mixture is smooth. Finally, fold pecans and persimmon into cake. Pour cake mixture into the two prepared cake tins.
  4. Bake in preheated oven for 50 minutes, or until a skewer inserted in the centre comes out clean.

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Reviews (1)


It needed more sugar in the cake batter mix. At least 250g - 08 Oct 2015

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