Persimmon Pudding Cake

Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, flour, sugar, spices, and chopped nuts.

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 8

Ingredients

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

Method

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

2 In a separate bowl vigorously whisk together the flour, 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 an 8-inch square glass pan, buttered, at 400°F until done (about 50 minutes).

Top with a dollop of whipped cream.