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Persimmon Pudding Cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a decadent hachiya persimmon pudding cake, blending luscious persimmon pulp with eggs, butter, milk, vanilla, flour, sugar, spices, and nuts. A nostalgic autumn delight not to be missed!
Ingredients:
  • 2 cups of ripe Hachiya persimmon pulp
  • 1/2 cup sugar
  • 4 eggs
  • 1/2 cup (1 stick) melted butter
  • 3/4 cups milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 cup chopped nuts (pecans or walnuts)
  • Whipping cream , for serving
Instructions:
  • Preheat the oven to a toasty 400°F.
  • Combine the persimmon, sugar, eggs, butter, milk, and vanilla extract in a large bowl.
  • Combine all the dry ingredients in a separate bowl - flour, baking powder, baking soda, salt, and spices - and vigorously whisk together.
  • Gradually mix the dry ingredients into the wet ingredients, making sure they are fully incorporated after each addition. Add the chopped nuts and mix well.
  • Preheat the oven to 400°F. Grease an 8-inch square glass pan with butter. Pour the batter into the pan and bake for approximately 50 minutes until cooked through.
  • Serve: Enjoy warm or at room temperature with a dollop of whipped cream on top.

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