PERSIMMON PUDDING CAKE

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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

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.

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