Persimmon spice cake from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 92) by Zoe Nathan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on November 28, 2020

    Really good. I scaled down the recipe by about 1/3 to fit the amount of persimmon purée I had, and my 8.5 inch pan. Used some imperfect math, ran out of cloves, and forgot the baking powder, but it came out good regardless — reminiscent of a fruitcake, dense with raisins, dates and walnuts. A perfect fall dessert. It was a tad sweet so next time I will not pack the brown sugar. Note that the recipe calls for both baking soda (added to the persimmon purée) and baking powder (added with the flour and spices).

  • DKennedy on October 04, 2014

    Page 92. Made for tonight's Yom Kippur dinner using some overripe persimmons from a friends tree. I used gluten-free flour but made no other substitutions.I lined a 10 1/2 inch round pan as described using Zoe's instructions from page 78. The cake turned out just like the pictures in the book. Note that the ingredient list calls for 2 teaspoons baking soda but the body of the instructions references baking powder at step 4. Baking soda is the correct ingredient. This cake was spectacular served warm with vanilla ice cream. It has a subtle sweetness, not cloying, and I love that it uses persimmons, dates and raisins. I think i left out the nuts!

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