Persimmon Pudding Cake
photo by Olga Botnar
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 473.18 ml persimmon pulp (very ripe Hachiya)
- 4 eggs
- 118.29 ml butter, melted (1/4 pound or one stick)
- 177.44 ml milk
- 4.92 ml vanilla
- 354.88 ml flour
- 118.29 ml sugar
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 9.85 ml ground cinnamon
- 2.46 ml ground nutmeg
- 4.92 ml ginger
- 4.92 ml ground allspice
- 236.59 ml pecans or 236.59 ml walnuts, finely chopped
- lightly sweetened whipped cream
directions
- Preheat oven to 400°F and lightly grease an 8" square baking pan.
- In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
- In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
- Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
- Add the chopped nuts.
- Bake until done (about 45 minutes).
- Cool.
- To serve, top with a dollop of whipped cream.
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RECIPE SUBMITTED BY
Molly53
United States