Persimmon Pound Cake—No Preheat!

Melissa Bunker, a.k.a. the Persimmon Lady, shares her delicious persimmon pound cake recipe, which she makes using the pulp of her ripe persimmon fruit. No preheated oven required!

This recipe comes from Melissa Bunker, a.k.a. the Persimmon Lady, who provides us with her persimmon seed forecast each fall. The seeds she reads are from the fruit of her persimmon trees she grows in Central North Carolina. And after she harvests the seeds and makes her predictions, she makes these delicious cakes with the pulp of the ripe fruit. 

If you’ve never had a persimmon and are wondering what they taste like, you can read more about them here.

It’s very important that your persimmon fruits are fully ripe before making this dessert.

Bundt cake - Cake

Persimmon Lady Poundcake


  • 2 sticks  softened butter
  • 3 cups  granulated sugar
  • 1/2 cup  shortening
  • 1/4 cup  persimmon pulp
  • 1 teaspoon  vanilla extract
  • 1 teaspoon  almond extract
  • 3 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 5 whole  eggs
  • 1 cup  milk


  • Cream butter and shortening with sugar. Add persimmon pulp and extracts.
  • In a separate bowl, sift flour with baking soda. Alternately mix wet ingredients with dry.
  • Pour the batter into a buttered bundt pan or mini bundt pans.
  • Bake in a cold oven (don’t preheat!) at 350ºF for 1 hour. Cake is done when toothpick inserted in the center comes out clean. 
  • Cool cake completely and top with persimmon pulp before serving.
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