The weekend before Thanksgiving.

Filled with cookies, pies, and of course, pound cake. However, this year I wanted to mix it up a bit with a persimmon cake.

Thanksgiving is filled with family, food, and great memories. But sometimes, it's a hard holiday for me- it can be a reminder of the people who aren't there. It can be bittersweet.

Though, as I move forward through my life and the healing process of loss, I try to let those feelings be and then be present where I am.

Whether only filled with joy or some bittersweet moments, I hope you have a delicious filled Thanksgiving and mix up the dessert table with this scrumptious persimmon cake! xx

Servings: 1 cake


  • 4 fuyu persimmons, plus 2-3 for cake topping
  • 1 cinnamon stick
  • 2 tablespoons maple syrup
  • 1/4 cup bourbon
  • 1 1/2 cups of sugar
  • 1 teaspoon orange zest
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon allspice 
  • 1 1/2 sticks of room temperature unsalted butter
  • 3 eggs
  • 1 teaspoon vanilla bean paste
  • 1/2 cup orange juice
  • 2 cups all-purpose flour


  1. Preheat your oven to 350 degrees
  2. Grease a circle cake pan well. 
  3. Thinly slice a few persimmons and layer on the bottom of the cake tin and sprinkle some sugar on top. 
  4. Dice your remaining persimmons and toss in a saucepan with the maple syrup, bourbon, and cinnamon stick. Cook down until the juices release.
  5. Allow the mix to cool. Remove cinnamon stick and puree. 
  6. Add the spices and orange zest to the sugar.
  7. Then cream the butter and sugar.
  8. Add in the eggs and vanilla.
  9. Then add in the orange juice.
  10. Lastly, mix in the flour.
  11. Pour the batter over the persimmon lined cake tin.
  12. Bake for xxx.
  13. Allow to fully cool, then flip the cake.
  14. Enjoy!