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