Best Persimmon Pudding Cake Recipes

PERSIMMON PUDDING CAKE

Persimmon Pudding Cake image

I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.-Ralph Wheat, Bedford, Texas

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 20-24 servings.

Number Of Ingredients 14

Ingredients

4 large eggs
1 cup whole milk
2-1/4 cups sugar
1 teaspoon vanilla extract
1-1/2 teaspoons salt
4-1/2 tablespoons butter, softened
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3 cups ripe persimmon pulp
1 cup chopped dates
1 cup sweetened shredded coconut
1 cup chopped walnuts or pecans
Whipped cream, optional

Steps:

In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.

Nutrition Facts :

PERSIMMON PUDDING CAKE

Persimmon Pudding Cake image

A dense and filling cake, wonderful in the fall and winter.

Provided by Kiana

Categories Desserts Cakes Bundt Cake Recipes

Yield 12

Number Of Ingredients 9

Ingredients

¾ cup white sugar
1 cup all-purpose flour
1 cup persimmon pulp
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins
½ cup chopped walnuts
½ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 33 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 227.4 mg, Sugar 16.7 g

PERSIMMON PUDDING CAKE

Persimmon Pudding Cake image

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.

Provided by Molly53

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

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.