Persimmon Pudding Cake (photo)

Persimmon Pudding Cake

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Ingredients

  • 2 cups of Hachiya persimmon pulp
  • 4 eggs
  • 1/2 cup butter (1 stick), melted
  • 3/4 cups milk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon all spice
  • 1 cup chopped nuts - pecans or walnuts
  • Whipping cream

Method

1 Preheat oven to 400°F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.

2 In a separate bowl mix the flour, sugar, baking powder, baking soda, salt, and spices.

3 Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts.

4 Bake in a square glass pan, buttered, at 400°F until done (about 50 minutes).

Top with a dollop of whipped cream.

Main Ingredients

Course

Type

Cuisine