Spiced Persimmon Cake with Cream Cheese Icing

Thick slices of this spiced persimmon cake are made even more delicious with a slick of tangy, decadent cream cheese icing.

this spiced persimmon cake with cream cheese icing is the perfect fall dessert – not so fussy that you have to spend your afternoon decorating a cake, but still cozy and tasty.

the air is finally crisper, the nights requiring plush fuzzy blankets. i am definitely a fuzzy blanket person over a weighted blanket person, as evidenced by my short stint with a bearaby weighted blanket. apparently its aestheticness and the ability to return within 30 days was enough to convince me to temporarily plop down $250 for a rectanngle of knitted cotton. strangely cold and useless, especially since i don’t have problems sleeping, yet entertaining nonetheless.

the weighted blanket might have been a wash (and a workout, having to lug that 15 lbs back to the post office for its return), but this spiced persimmon cake with cream cheese icing is much more worthy of your pumpkin and crunchy leaf saturated attention. the cake is moist and the walnuts are crunchy (don’t be afraid to toast them real dark) and the raisins are plump. the cake itself is sugar, spice (and everything nice), balanced with the creamy, tangy cream cheese icing. if you’re looking for a weekend baking activity, or a more mellow thanksgiving dessert, here you go! i’m personally looking at doing a cinnamon roll apple pie, which has been loitering on my to bake list for the last 3 years, or really any pie because claire x brad have inspired me into maybe entering a pie contest someday.

1 year ago: cranberry sauce pie with pecan streusel | sweetgreen shroomami
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6 years ago: vegan apple pie smoothie | spaghetti squash with parmigiano-reggiano and truffle salt

This spiced persimmon cake is richly brown, and topped with a swath of white cream cheese frosting.

5 from 2 votes
This spiced persimmon cake is richly brown, and topped with a swath of white cream cheese frosting.
Spiced Persimmon Cake with Cream Cheese Icing
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
This spiced persimmon cake with cream cheese icing has all the cozy autumn spices we all love (cinnamon and nutmeg!) with toasty walnuts and decadent cream cheese icing.
Course: Dessert
Cuisine: American
Keyword: alcohol, apple cake, autumn, brandy, cinnamon, cream cheese, cream cheese icing, dried fruit, fall, fall baking, fruit, nutmeg, pecans, persimmons, raisins, thanksgiving, vegetarian, walnuts, whiskey
Servings: 16 people
Calories: 401 kcal
Spiced Persimmon Cake
  • 3/4 cup dried currants or raisins
  • 1/4 cup brandy or whiskey
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp kosher salt
  • 1/2 tsp grated nutmeg
  • 1 2/3 cups granulated sugar
  • 1 1/2 sticks unsalted butter melted
  • 1 1/2 cups persimmon purée
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups walnuts or pecans toasted and finely chopped
Cream Cheese Icing
  • 4 oz cream cheese room temperature
  • 1 T unsalted butter room temperature
  • 1/2 tsp vanilla extract
  • 1 T lemon juice
  • 2/3 cup powdered sugar sifted
  • 1/4 tsp kosher salt
Spiced Persimmon Cake
  1. In a small saucepan over medium heat, bring the dried fruit and alcohol to a boil. Remove from the heat, cover, and let cool.
  2. Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the sugar. In a medium bowl, mix the butter, persimmon purée, eggs, and vanilla.
  3. Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the dried fruit, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
  4. Scrape the batter into a greased 10 cup pan and bake at 350F until a toothpick inserted into the cake comes out clean, about 1 hour. Cool completely, then invert onto a serving plate.
Cream Cheese Icing
  1. Beat together the cream cheese and butter until smooth. Beat in the vanilla and lemon juice, then gradually add the sugar, beating until smooth. Add 4 tsp water; the icing should be pourable. If necessary, add 1 more tsp water.
  2. Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.

This persimmon cake might not look like much, but it's filled with moisty fruity flavor and topped with cream cheese frosting, which more than makes up for its appearance.

other fall desserts besides this spiced persimmon cake with cream cheese icing

This maple persimmon upside down cake is delicious plain, but it's also really good with a dollop of whipped cream or Greek yogurt. #cake #maplesyrup #persimmons #baking

maple persimmon cake

Hate peeling apples? Same. Good thing this apple cake doesn't require peeled apples! #apples #applecake #fallbaking

yee family fresh apple cake

7 Replies to “Spiced Persimmon Cake with Cream Cheese Icing”

  1. I have always wondered what the hype was surrounding those weighted blankets! Now this cake I will take a hefty slice please!! Looks so moist and full of Fall flavors! Yummmm.

  2. I’m a little mesmerized by this cake, Heather! I’ve never cooked with persimmons, and the amount used looks like it makes this cake so flavorful! And, of course anything with cream cheese icing basically has my name all over it! Saving this one! Thanks!

  3. This cake almost looks like a traditional Christmas fruit cake with the addition of brandy and dried fruits. But, so much more moister and tastier. I love how versatile persimmons are and make such amazing baked treats:)5 stars

  4. This cake looks amazing, what great Fall flavours.

  5. this looks really delicious heather. did you make the persimmon puree yourself? i would have thought november would be a bit late in the season for them? my sister and niece have the weighted micro bead blankets and swear by them! and i’m going to get one myself. let’s hope it works for me:) cheers sherry

    1. yes, homemade persimmon puree! persimmon season in northern california is oct-dec in my experience (i always know it’s time when my friends and family start giving me bagfuls of homegrown ones!). hope your weighted blanket adventures are going well (:

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