Persimmon Pudding Cake

Name: Persimmon Pudding Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 cups persimmon pulp (very ripe Hachiya); 4 eggs; 1/2 cup butter, melted (1/4 pound or one stick); 3/4 cup milk; 1 teaspoon vanilla; 1 1/2 cups flour; 1/2 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon ginger; 1 teaspoon ground allspice; 1 cup pecans or 1 cup walnuts, finely chopped; lightly sweetened whipped cream

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Recipe by Molly53

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.

READY IN: 1hr

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

cups persimmon pulp (very ripe Hachiya)
4

eggs
¹⁄₂

cup butter, melted (1/4 pound or one stick)
³⁄₄

cup milk
1

teaspoon vanilla
1 ¹⁄₂

cups flour
¹⁄₂

cup sugar
1

teaspoon baking powder
1

teaspoon baking soda
¹⁄₂

teaspoon salt
2

teaspoons ground cinnamon
¹⁄₂

teaspoon ground nutmeg
1

teaspoon ginger
1

teaspoon ground allspice
1

cup pecans or 1 cup 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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