Persimmon Loaf Cake

Got a squishy persimmon that’s too soft to bite into? Perfect. This loaf cake recipe is exactly what those jelly-like, super ripe persimmons are made for. The riper, the better! They turn into a naturally sweet purée that gives the cake a moist, almost pudding-like texture. It's lightly spiced, incredibly fragrant, and tastes even better the next day.

If your persimmon is completely collapsed and gooey, this recipe is your best bet (if it’s just very soft but still sliceable, try [our persimmon crumble] instead!)

Ingredients

• 1¼ cups all-purpose flour
• ½ teaspoon kosher salt
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, at room temperature (plus extra for greasing the pan)
• ¾ cup sugar
• 2 eggs, room temperature
• ½ teaspoon vanilla extract
• 1 cup persimmon purée (use very ripe Hachiya persimmons)

Method

1. Preheat your oven to 175°C (350°F). Grease a 9x5x3 loaf tin or line it with baking paper.
2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. In a separate small bowl, whisk together the eggs and vanilla. Slowly add this to the creamed butter mixture, beating until combined.
5. Stir in the persimmon purée. It might look slightly separated at this point, but it will come together once the dry ingredients are added.
6. Gently fold the dry ingredients into the wet mixture in two or three additions. Mix just until combined – don’t overwork it.
7. Pour the batter into the prepared loaf tin. If using, lay a few thin slices of persimmon across the top.
8. Bake for 45 to 55 minutes, or until a toothpick or knife inserted in the centre comes out clean.
9. Let cool in the tin for 10–15 minutes before transferring to a wire rack. The flavour gets even better the next day.