Nona Shankers’ Persimmon Cake

📜 Collection: Gail Collection | ✍️ Attribution: Nona Shankers | 📂 Category: Desserts A wonderfully moist, pudding-like cake packed with two cups of sweet persimmon pulp, warm spices, raisins, and nuts. This simple one-bowl vintage recipe yields a rich tube cake that tastes even better the next day.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour	None	1 tube cake (12-16 servings)

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🔪 Key Equipment

• Tube or Bundt pan
• Large bowl
• Medium bowl
• Whisk
• Wooden skewer

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Ingredients

Measurements	Ingredients	Prep / Notes
2 Cups	Sugar	None
2 Cups	Flour	All-purpose
1 Cup	Milk	None
2 Cups	Persimmon Pulp	From very ripe persimmons
1 Teaspoon	Lemon Juice	None
3 ½ Teaspoons	Soda	Baking soda
2 Teaspoons	Cinnamon	None
2	Eggs	Beaten
1 Cup	Raisins	None
1 Cup	Nuts	Chopped
1 Teaspoon	Vanilla Extract	None

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Instructions

Step 1: Preparation and Dry Ingredients

1. Preheat your oven to 350°F. Lightly grease a tube or Bundt pan.
2. In a large bowl, whisk together the 2 cups sugar, 2 cups flour, 3 ½ teaspoons baking soda, and 2 teaspoons cinnamon.

Step 2: Wet Ingredients and Batter

3. In a separate medium bowl, combine the 1 cup milk, 2 cups persimmon pulp, 1 teaspoon lemon juice, 2 beaten eggs, and 1 teaspoon vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the 1 cup raisins and 1 cup chopped nuts until evenly distributed.

Step 3: Baking and Cooling

6. Pour the batter into the prepared tube pan.
7. Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean.
8. Let the cake cool completely in the pan before attempting to remove it, as it will be very moist. The cake’s flavor will be even better the next day.

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💡 Make-Ahead & Storage: Store wrapped tightly at room temperature or in the refrigerator; the flavor and texture improve significantly the next day.

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Original Recipe Scan