Ingredients
3 cups all-purpose flour, plus more for pan
2 cups granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1⁄2 tsp table salt
1½ cups persimmon pulp, (from about 1½ pints of fresh persimmons)
1½ cups vegetable oil
1⁄2 cup salted butter, melted
3 eggs, large, lightly beaten
1 cup walnuts, chopped, lightly toasted
vegetable shortening, for greasing pan
powdered sugar
Preparation
Preheat oven to 325 degrees F.
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.
Pour the batter into a greased and floured 10-inch Bundt pan.
Bake in the preheated oven for 55 minutes to 1 hour and 5 minutes until a wooden pick inserted in center comes out clean.
Transfer to a wire rack, then let cool for 10 minutes. Remove from the pan, then return the cake to the wire rack, and let cool completely for about 2 hours.
Dust with powdered sugar, serve, and enjoy!
