Brandied persimmon tea cake from Everyday Cake: 45 Simple Layer, Bundt, Loaf, and Sheet Cakes (page 160) by Polina Chesnakova

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute other light-colored preserve for apple jelly, and Cognac or bourbon for brandy.

  • eclairea on January 26, 2026

    Oh my god this was so good. Don’t skip the apple jelly glaze at the end. Most of the persimmons I layered at the top sunk into the cake, but that’s okay. It was still delicious. Only had whole allspice and was too lazy to ground them, so I just omitted but added an extra 1/4 tsp ground cinnamon. Also did not have brandy but used the suggested sub which was cognac. Loved it. One of my new fave cake recipes.

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