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TEST KITCHEN APPROVED

Persimmon Nut Roll

Name: Persimmon Nut Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10 servings
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 25 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Nancy Wilson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 16, 2022

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.

Editor's Note: To prepare persimmon pulp, puree the ripe seeded fruit (peeling is optional) in a blender or food processor, then strain through a sieve.

Self-rising Flour-1 cup

As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

TEST KITCHEN APPROVED

Persimmon Nut Roll

4 Reviews Add your review

Yield:10 servings

Prep:25 min

Cook:15 min

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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

Text Ingredients

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Directions

1
Line a 15x10x1-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
Spread batter evenly in prepared pan; sprinkle with pecans. Bake at 375° for 15 minutes or until lightly browned.
3
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.
4
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.
5
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.