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Persimmon Pound Cake

Persimmon Pound Cake

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Few can resist the dence, rich texture of pound cake, but when paired with persimmons, it takes on a moist texture with a sweet flavor profile that reinvents the flavors of a pound cake altogether.


  • 2 1/2 Cups all-purpose flour, plus more for dusting
  • 2 Tablespoons butter, melted for greasing
  • 1/2 Teaspoon baking powder
  • 2 Teaspoons baking soda
  • 1/2 Teaspoon salt
  • 3/4 Cups sugar
  • 1 Cup milk
  • 2 Tablespoons olive oil
  • 2 Cups persimmon pulp, from about 4 persimmons
  • 2 eggs
  • 2 Teaspoons vanilla extract
  • Vanilla icing (optional)


Calories Per Serving281

Folate equivalent (total)96µg24%

Riboflavin (B2)0.2mg14.1%


  1. Rad

    of course surprised and pleased I would never have believed that even this happens

  2. Skah

    You did not try to look in

  3. Boone

    My friend, there is a lot to write about, ... but so that! High five!

  4. Jacob

    good selection)

  5. Leverton

    Propertyman produced

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