Spiked Persimmon Cake

Diamond Post Medal for All Time! 1,246 Posts
December 28, 2015

Spiked Persimmon CakeThis is one of my favourite cakes to make around the holidays, or any time it's cold. The flavours are so comforting and the added alcohol gives a kick of warmth.


Total Time: 1 hour

Yield: 10 servings

Source: A spin off a cross between my mother's persimmon bread and a recipe for brandy banana bread.


  • 5 super ripe persimmons
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp orange zest
  • 1 cup milk
  • 1 cup sugar
  • 2 eggs
  • 2 Tbsp melted butter
  • 1/4 cup rum or brandy
  • whipped cream, ice cream, nuts for topping (optional)
Spiked Persimmon Cake


  1. Preheat oven to 350°F.
  2. Pull out the stems of the persimmons. Using a spoon, scoop out the persimmon pulp and add to a bowl (throw out the skins). Mash the pulp with a fork.
  3. Spiked Persimmon Cake
    Spiked Persimmon Cake
  4. Mix the flour, baking powder, salt, baking soda, nutmeg, cinnamon, and orange zest in a large bowl.
  5. Spiked Persimmon Cake
    Spiked Persimmon Cake

  6. Add the persimmon, milk, sugar, and eggs in another bowl and mix until blended. Add the melted butter and alcohol.
  7. Spiked Persimmon Cake
    Spiked Persimmon Cake
  8. Stir the flour mixture into the wet mixture little by little, making sure it's very well combined. Pour this mixture into a greased baking dish.
  9. Spiked Persimmon Cake
    Spiked Persimmon Cake
  10. Pour this mixture into a greased baking dish.
  11. Spiked Persimmon Cake
  12. Bake for 40-45 minutes. Use a toothpick to poke it, it's ready when it comes out clean. You'll also know its ready when the edges of the cake pull away from the baking dish and your home smells amazing! Expect it to be crispy at the edges, and extremely moist in the middle. Serve with whipped cream or ice cream and sprinkle of nuts.
  13. Spiked Persimmon Cake

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