Persimmon Pudding Cake

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

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 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 3/4 cup chopped nuts – pecans or walnuts
  • 1/2 cup raisins
  • Whipping ceam

DIRECTIONS

  • Preheat oven to 400 degrees F.
  • In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  • Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts and raisins.
  • Bake in an -inch square pan, buttered, at 400 degrees until done (about 50 miinutes).
  • Top with a dollop of whipped cream. Serve warm or cold.

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