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    You are in: Home / Recipes / Persimmon Pudding Cake Recipe
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    Persimmon Pudding Cake

    Persimmon Pudding Cake. Photo by Olga Botnar

    1/1 Photo of Persimmon Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Molly53's Note:

    Found this lovely little pudding/cake online and wanted to share from: Simply Recipes http://simplyrecipes.com There are two kinds of persimmons: Fuyu (the squatty ones that look a little like tomatoes) and Hachiya (the bigger, egg-shaped fruit). This recipe uses the Hachiya, which is best when VERY ripe and/or after the first frost.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F and lightly grease an 8" square baking pan.
    2. 2
      In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
    3. 3
      In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
    4. 4
      Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
    5. 5
      Add the chopped nuts.
    6. 6
      Bake until done (about 45 minutes).
    7. 7
      Cool.
    8. 8
      To serve, top with a dollop of whipped cream.

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    Ratings & Reviews:

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    Nutritional Facts for Persimmon Pudding Cake

    Serving Size: 1 (145 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 385.4
     
    Calories from Fat 223
    58%
    Total Fat 24.8 g
    38%
    Saturated Fat 9.5 g
    47%
    Cholesterol 126.7 mg
    42%
    Sodium 497.0 mg
    20%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 13.3 g
    53%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    persimmon pulp

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