Persimmon Cake

Active Time:
15 mins
Total Time:
3 hrs 25 mins
Yield:
1 (10-in.) cake

Ingredients
3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan

2 cups granulated sugar

1 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. table salt

1 1/2 cups persimmon pulp (from about 1 1/2 pt. fresh persimmons)

1/2 cup vegetable oil

1/2 cup (4 oz.) salted butter, melted

3 large eggs, lightly beaten

1 cup chopped lightly toasted walnuts

Vegetable shortening, for greasing pan

Powdered sugar

Directions
Prepare oven:
Preheat oven to 325°F.

Make cake batter:
Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.

Add batter to Bundt pan:
Pour batter into a greased and floured 10-inch Bundt pan.

Bake cake:
Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes.

Let cool:
Transfer to a wire rack; let cool 10 minutes. Remove from pan; return cake to wire rack, and let cool completely, about 2 hours. Dust with powdered sugar.