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Mom's Persimmon Pudding Cake

in Diana's Recipe Book

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Servings: Makes 8 servings
Hachiya persimmons can bake up into a delicious, moist cake that is almost a pudding. This recipe takes only a half cup of added sugar and uses the sweetness of the persimmon pulp.

2 cups of Hachiya persimmon pulp
4 eggs
1/2 cup butter (1 stick/4 oz./113g), melted
3/4 cups milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
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 walnuts or pecans, (optional)

Serve with:
Whipped cream or vanilla ice cream

Preheat oven to 400 degrees F/200 degrees C. Butter an 8 x 8-inch square glass baking dish.

In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.

In a separate bowl mix the flour, sugar, 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 (optional). Spoon batter into prepared baking pan.

Bake in preheated oven until done (about 50 minutes). Place baking dish on wire rack and let cool completely. Serve with whipped cream or vanilla ice cream.

Makes 8 servings.

Date: November 7, 2006

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