No ImagePersimmon Pudding Cake

Did you make it? Rate it!

  1. ROBERT

    Thanks! – – I’m about to make it using native persimmons, but without any of the Thanksgiving / holiday spices, because I want it to taste like persimmons. I’m sure it will be just swell this way. Unfortunately, just about every recipe involving persimmons on line suggests those spices, and whatever I make year after year, I always skip the spices with perfectly good (OK, better to me) results. Please try it sometime without any of those spices and see if you can enjoy something more unique than the typical experience. Thanks again!

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  2. Naoko

    Best persimmon dessert I have tasted ever! I cut the sugar by half and it was still plenty sweet, and you can really taste the sweetness from persimmons. Not sure why another reviewer couldn’t taste the persimmons. Maybe not enough persimmons? 4 Hachiya didn’t make 2 cups for me. I used the exact amount of spices in the recipe and it was perfect. I used a larger dish and was glad I did, the cake rose a lot during baking, don’t think an 8-inch square would have contained it. The entire cake was devoured by my family very quickly. Can’t wait to make it again!

    xxxxxyyyyy

  3. Tom

    Elise. I would like to add a spirit like bourbon or rum. Can you tell me how I might adjust recipe. Thanks!

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  4. kris

    Nutmeg, ginger, all spice completely overpowered the persimmons. Will not be making again. Sad I used up 4 of my persimmons for this.

    xxxxxyyyyy

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  5. Evan

    Question: should this be served immediately, or would it keep/improve if made a day or two in advance?

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