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Persimmon Nut Roll

 Persimmon Nut Roll
For holiday gift-giving, I make a dozen or so of these rolls to share with friends and neighbors. They slice nicely straight from the freezer.
10 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup mashed ripe persimmon pulp
  • 1 teaspoon lemon juice
  • 1 cup self-rising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Additional confectioners' sugar


  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease
  • the paper; set aside. In a large bowl, beat eggs for 5 minutes on
  • medium speed or until lemon-colored. Gradually add the sugar,
  • persimmon pulp and lemon juice; beat for 3 minutes. Combine the
  • flour, cinnamon, baking powder, ginger, salt and nutmeg; add to egg
  • mixture and beat well.

2 of 2

Persimmon Nut Roll (continued)

Directions (continued)

  • Spread batter evenly in prepared pan; sprinkle with pecans. Bake at
  • 375° for 15 minutes or until lightly browned.
  • Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with
  • confectioners’ sugar. Gently peel off waxed paper. Roll up cake in
  • the towel jelly-roll style, starting with a short side. Cool
  • completely on a wire rack.
  • For filling, in a small bowl, beat cream cheese and butter until
  • smooth. Beat in the confectioners' sugar and vanilla until desired
  • spreading consistency is reached.
  • Unroll cake and spread filling evenly over cake to within 1/2 in. of
  • edges. Roll up again. Cover and refrigerate until serving. Dust with
  • additional confectioners' sugar. Refrigerate or freeze leftovers.
  • Yield: 10 servings.
Nutritional Facts: 1 slice (calculated without additional confectioners' sugar) equals 402 calories, 23 g fat (9 g saturated fat), 101 mg cholesterol, 435 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.