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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!
Hi Robert! Please let us know how this turns out for you. You must have frozen native persimmon pulp on hand, did you gather the persimmons yourself? Diospyros virginiana have so much of a different flavor than hachiya persimmons. Our native persimmons are stickier and more like dates, with a slight smoky edge…so yes, it’s quite possible to use a lighter hand with the spices on those. I’m going to try using my pulp for fruit leather, cutting it with a little applesauce.
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!
Elise. I would like to add a spirit like bourbon or rum. Can you tell me how I might adjust recipe. Thanks!
Hi, Tom — You could replace the vanilla with bourbon or rum. You can also add a spirit to the whipped cream for another dimension.
Nutmeg, ginger, all spice completely overpowered the persimmons. Will not be making again. Sad I used up 4 of my persimmons for this.
Hi, Kris — I’m sorry the warming spices weren’t your favorite in this one. You can always reduce the amount of spices to suit your liking the next time you make it.
Question: should this be served immediately, or would it keep/improve if made a day or two in advance?
Hi, Evan! Great question! Elise serves it right away, but looking at the ingredients, I do think that this is the type of moist cake that would taste just great a day or two after baking. So I’d say you’re probably fine either way. Enjoy!
Question: Can you use wild persimmons in this recipe? I have wild persimmon trees on our property and there are tons of persimmons all over the place! I’d love to make use of these fruits.
Hi Debbie! I don’t see why not! You might noticed differences in taste versus how Elise’s recipe is written–you might find you need a little more or less sugar depending on how your fruit tastes. Please let us know how you make out!
I made this using 4 medium Hachiya persimmons’ pulp. I only used 2eggs and added 2 teaspoons of cinnamon and 1 1/2 teaspoons of nutmeg since I didn’t have ginger or allspice. It turned out beautifully at 40 minutes 400 degree oven. My spouse hadn’t had it since we moved away from IN twenty years ago (he was born and raised in Mitchell IN.) The pudding cake was absolutely delicious and brought back so many memories. Thank you!
I made this for friends. Some of the girls had never heard of “persimmon pudding”. They absolutely loved it. I have eaten it my whole life. This is THE BEST recipe ever!!
I have 2 questions for you. What size pan do you use for this recipe? And would you recommend doubling this recipe? I can’t wait to try this. I get a big bag of persimmons every year and always looking for a good recipe.
Hi Della, I bake this in an 8-inch square baking pan (I’ve updated the recipe to clarify, thanks!), and sure, I think you could easily double, just use a larger baking pan, like an 8×13.
Thank you Elise for getting back to me. I’ll let you know how it turns out when I double the recipe.
I have successfully doubled the recipe (because it’s so popular!) for a 9″x13″ pan by making a few extra mini cakes (creme brulee size?) on the side with some of the batter… that way the cake isn’t so deep/thick that it doesn’t cook right – you want it to be pudding-like but cooked all the way through… the mini cakes will be done a bit sooner, and they’re great to sample while you save your cake for “company” :)
Oh I’m so happy to have found this persimmon pudding-cake recipe! My mom made this every fall and at Thanksgiving. I never got her recipe. This tastes exactly like hers! Such a wonderful confection. Thank you so much!!
This is the best Persimmon Pudding Cake recipe I’ve ever used. I have my Grandmother’s recipe that requires steaming and is a hassle. I LOVE this. It is just the right balance of moist that is not like cake and not totally pudding either. Perfect! I made it exactly to the recipe and I highly recommend doing that.
I tried this recipe tonite. did not come out right. it was liquid in the middle and burnt on top and on the sides. inedible. not sure what i did wrong. i used an 8 x 8 square pan. our oven runs pretty close to the degree we set it at.
Um…. Maybe this shows how green I am as a cook, but I didn’t realize that this cake was going to rise… and I poured it into a pan that was not exactly square, and when I checked back… there was exploded cake batter all over the bottom of my oven.
Okay, it was more like a runoff, but it wasn’t cool. At least some of that runoff tasted good!
Made it today (Nov 18, 2011) and it was quite a hit. I didn’t have all spice and nuts (peacan or walnut), so I just used a cup of raisins instead and I guess it is sweeter that way. Next time I will make sure I have either walnuts or pecans! I also used half cup of dark brown sugar and half of white. I used 3 frozen hachiya persimmons, I wish I had 4. My next item will be persimmons cookie. :)
To AMM: what kind of persimmon are you using? Hachiya kind normally doesn’t have any seed.
FYI…I’ve had pureed persimmon in freezer bags last 3 yrs with no ill affect & it doesn’t discolor. I’ve been making my Grandma’s persimmon cookie recipe for years, but have been looking for a persimmon pudding recipe.
I’m giving this one a try for a charity potluck tomorrow. Can’t wait for the ladies’ comments!
My Mom makes persimmon pudding every year. After a day or so it starts turning dark. Although this doesn’t affect the taste at all, We are curious. She keeps it in the fridge, becuase we prefer it chilled, would that cause it to turn?
No idea, this persimmon pudding comes out dark and stays dark. ~Elise
Hi, I was wondering if a food mill or a potato ricer takes all the pulp off the seeds of the persimmon. Also what is a potato ricer?
You could try a food mill or a ricer. I haven’t used either for that purpose. As for a ricer, typically it’s used to press freshly baked or boiled potatoes through it to make mashed potatoes. We also use it to press the water out of freshly grated raw potatoes for hash browns. ~Elise
I have a Fuyu persimmon tree and was frustrated that they don’t soften enough to make good pulp-based baked goods… Then I discovered the secret:
Take nicely colored, ripe (not soft) Fuyu persimmons and freeze them whole. Overnight is fine. Thaw them and their texture is transformed to something more like a canned peach. Absolutely lovely sliced over yogurt or ice cream, and perfect for use in persimmon pudding or other baked goods.
Great idea John, thank you!
My family has been making Persimmon Pudding for many generations and I thank the Lord that Indiana is full of persimmon trees. One thing you might add to your recipe to make it more like pudding stir every 15 minutes while baking and stir again when finished it gives it a different texture. Pudding will last refrigerated 1 month. The pulp will last 1 year in freezer.
Hi, I just made the persimmon cake and it was terrific. I left out the nuts because my daughter won’t eat them but it still beat all the other recipes I’ve tried. Persimmon pudding/ cake is one of my husband’s favorite foods. For years I’ve tried to make a recipe that we could both live with. Most recipes, it seems to me, don’t have much flavor or are too sweet. This one was perfect – I did add a bit of lemon zest to see how it would be and I liked it. It has a nice festive flavor – I think it would be lovely for Thanksgiving.