PERSIMMON PUDDING CAKE
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
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.
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