Persimmon Pudding Cake

Submitted by mollypaul

"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
• Ingredients: 16
• Serves: 8

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

directions

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.