Photo: Alexander Maasch
Persimmon Cake with Cream Cheese Icing
19 ingredients
Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
933
Calories
23g
Protein
34g
Fat
134g
Carbs
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Whiskey | not in our table | 0 |
| Persimmon | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup (120 g) dried currants
- 1/4 cup (60 ml) brandy or whiskey
- 2 cups (280 g) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1 2/3 cups (355 g) granulated sugar
- 3/4 cup (6 ounces/170 g) unsalted butter, melted
- 1 1/2 cups (375 ml) persimmon purée
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
- 4 ounces (115 g) cream cheese
- 1 tablespoon salted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2/3 cup (90 g) powdered sugar, sifted
- 4 or 5 teaspoons water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes