I hate persimmons.  At least, I think I do.  We have a huge persimmon tree in our backyard and each year I try one and each year I dislike it.  The permissions are plump and a beautiful orange color but they leave a chalky, strange feeling in my mouth.  It’s like they coat my mouth with a bizarre residue.  I’m not the only one who has tried them and failed.

Although I feel badly that so many persimmons go to waste in my yard, I take some comfort in knowing that the birds love them.  I may not be using the persimmons but I’m keeping wildlife alive and thriving.

But, maybe in a cake persimmons could win me over :-)  I haven’t heard of persimmon cake so now I am eager to try this recipe once our tree is bearing fruit (sometime this winter).

Persimmon Cake
1/2 cup shortening
1 cup sugar
1 cup persimmon pulp
2 eggs
1/2 teaspoon baking soda
2 cups flour
3 teaspoons baking powder

Cream the shortening and sugar, add the persimmon pulp and beaten eggs.  Sift dry ingredients and add to 1st mixture.  Beat well and pour into square pan in moderate oven (325F) for 1 hour.

I’m curious how this would taste — has anyone else ever had a persimmon cake?