Lucille Ball’s Persimmon Cake Copycat Recipe

Lucille Ball’s Persimmon Cake is a rich, old-fashioned dessert straight from classic Hollywood kitchens. Dense, moist, and warmly spiced, this cake is packed with ripe persimmon pulp, nuts, dried fruit, and citrus zest. It’s the kind of nostalgic recipe that feels especially right during fall and winter—perfect with a cup of coffee or served as a holiday treat.

Why Everyone Will Love This Recipe

• Deeply moist and flavorful thanks to persimmon pulp
• Packed with walnuts, raisins, and dates
• Warm spices create a cozy, vintage aroma
• Ideal for holiday baking or gifting
• Keeps beautifully and tastes even better the next day

What Is Persimmon Cake?

Persimmon cake is a traditional American dessert popular in the early-to-mid 20th century, especially in regions where persimmons were plentiful. Made with very ripe persimmons blended into a smooth pulp, the cake has a texture similar to fruitcake or spice bread but is softer and more cake-like. Lucille Ball’s version is generous, hearty, and unmistakably old-school—just like the era it comes from.

Cooking Tips

• Use very ripe persimmons—they should be soft and jammy for the best flavor.
• Cake flour gives a tender crumb, but sifted all-purpose flour can work in a pinch.
• This is a long, slow bake—low temperature is essential to prevent drying.
• Line loaf pans with parchment for easier removal.
• Let the cake cool completely before slicing for clean cuts.

Frequently Asked Questions

What kind of persimmons should I use?

Use Hachiya persimmons that are fully ripe and soft. Fuyu persimmons are too firm for pulp.

Can I make this cake ahead of time?

Yes. This cake actually improves with time. Bake it a day or two ahead and store well wrapped.

Can I omit the nuts or dried fruit?

Absolutely. You can customize the mix-ins to your taste or dietary needs.

Why does this cake bake so long?

The dense batter and high moisture content require a long, gentle bake to cook through evenly.

Can this be made as smaller loaves?

Yes. Divide the batter into smaller pans and begin checking for doneness after about 60 minutes.

How to Store

Wrap the cooled cake tightly in plastic wrap or foil and store at room temperature for up to 3 days, or refrigerate for up to 1 week.

How to Freeze

Wrap the cake (whole or sliced) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Ingredients

• 2 cups granulated sugar
• 3 Tbsp butter, melted
• 2 cups persimmon pulp
• 2 cups walnuts, chopped
• 1 cup seedless raisins
• 1 cup dates, finely chopped
• Zest of 1 orange
• 1 cup milk
• 4 cups cake flour, sifted
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 4 tsp baking soda
• 3 tsp baking powder
• 2 tsp vanilla extract

How to Make Lucille Ball’s Persimmon Cake