One recipe for persimmon cake is a recipe from Pastry Affair. The recipe uses fresh persimmon puree and yields two small Bundt cakes or one 10-inch cake.
To prepare the recipe, peel and remove the seeds from three to four ripe persimmons, and blend them in a blender or food processor to make 1 cup of puree. When choosing persimmons for the puree, choose very ripe fruit that has the texture of ripe tomato. Set the prepared puree aside. Preheat the oven to 350 F before greasing a 10-inch cake pan or two Bundt pans. Mix the persimmon puree, 1/2 cup of vegetable oil and 1 cup of granulated sugar together in a large mixing bowl. Beat two large eggs, and add them to the mixture along with 1/4 cup of apple juice and 1 teaspoon of vanilla extract.
Gradually add 2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of salt. Also add 1/4 teaspoon each of cloves, nutmeg and ginger. Fold in 2 cups of all-purpose flour, mixing just until combined. Pour the batter into the prepared pan, and bake it for 30 to 35 minutes or until a toothpick that pierces the middle of the cake comes out clean. Dust with powdered sugar and serve.