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.
Ingredients
- 3 large 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
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Additional confectioners' sugar
Reviews
wow! we really liked this recipe, i had frozen persimmon pulp and used it in this recipe i will definetly make again Deb Pennington VFE Decatur al.
This cake roll is moist, flavorfull, easy and delicious!!! I will be making this again and again.One word....this recipe needs very ripe Hichiya persimmons...not the Fuyu's. For those who are new to persimmons, the Hichaya looks like orange hearts while the Fuyu looks like a little squashed apple which is often what you will find in your local grocery store.Anyway, this recipe is totally awesome :)
This is really easy, my husband loved it, my first jelly roll cake attempt and it came out great!