Lucille Ball's Persimmon Cake
Recipe: #20253
July 20, 2015
Categories: Breads, Southern, Brunch, Fathers Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Quick Breads, Kosher Dairy, more
"This recipe originally comes from Lucy’s mother, Desiree and her Aunt Helen and was always a part of their Christmas tradition. They usually made this cake for gift giving. Yields 2 loaves"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (104.6 g)
- Calories 268
- Total Fat - 8.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 4.9 mg
- Sodium - 286.3 mg
- Total Carbohydrate - 46.3 g
- Dietary Fiber - 4.1 g
- Sugars - 27.4 g
- Protein - 5.3 g
- Calcium - 84.6 mg
- Iron - 1.7 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large mixing bowl, cream sugar and butter.
Step 2
Add persimmon pulp, nuts, raisin, dates and orange peel; mix well.
Step 3
Sift flour with baking soda, baking powder and spices.
Step 4
Add flour mixture alternately with milk beginning and ending with flour.
Step 5
Stir in vanilla.
Step 6
Turn batter into 2 well-greased loaf pans and bake approx.
Step 7
1 1/2 hours at 300 degrees F.
Step 8
Turn out onto a wire rack to cool.
Step 9
Garnish, if you’d like, with glazed fruits and nuts.
Tips
No special items needed.
0 Reviews
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