Persimmon Pudding Cake

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Recipe by mollypaul

Found this lovely little pudding/cake online and wanted to share from: Simply Recipes 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.

Ingredients Nutrition


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

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