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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Hirasingh Thapa
[email protected]This cake was a huge hit at my party! Everyone loved the unique flavor and the moist texture. I will definitely be making this again for my next gathering.
Gavin McLane
[email protected]I've never had a persimmon pudding cake before, but this one was amazing! The texture was perfect and the flavor was out of this world. I will definitely be making this again.
Mulota Maxwell
[email protected]This cake was delicious! The persimmons gave it a unique flavor that I really enjoyed. I would definitely recommend it to others.
Yonjairo Hernandez
[email protected]I'm not a big fan of persimmons, but I thought I would give this cake a try. I was pleasantly surprised! The cake was moist and flavorful, and the persimmon flavor was subtle and not overpowering. I would definitely make this cake again.
Mini Chand
[email protected]This cake was a bit dry for my taste. I think I would have preferred it with more butter or oil. But the flavor was good and I would recommend it to others.
Norsia Juhara
[email protected]I had some trouble finding persimmons, so I used canned pumpkin instead. The cake still turned out great! I would definitely recommend this cake to anyone who loves pumpkin pie.
Leigha Marie
[email protected]This cake was a bit too sweet for my taste. I think I would have preferred it with less sugar. But overall, it was a good cake and I would recommend it to others.
mughira khan
[email protected]I was a little hesitant to try this cake because I'm not a big fan of persimmons. But I'm so glad I did! The cake was moist and flavorful, and the persimmon flavor was subtle and not overpowering. I'll definitely be making this cake again.
Darnesha Harrison
[email protected]This is one of my favorite cakes to make in the fall. The persimmons give it a unique flavor that's perfect for the season. I also love the way the cake looks with the persimmons swirled throughout.
Rafa Serrano
[email protected]I've made this cake several times now, and it's always a hit. I love the way the persimmons add a natural sweetness to the cake. It's also a very moist cake, which I appreciate.
Md Arif Raj
[email protected]This cake is a great way to use up leftover persimmons. I had a few that were starting to get too ripe, and this cake was the perfect way to use them up. It's a moist and flavorful cake that's perfect for breakfast or dessert.
Ekramul Ekramul
[email protected]I love the unique flavor of this cake. It's not your average chocolate or vanilla cake, but it's still incredibly delicious. I would highly recommend it to anyone looking for something different.
Shahzad Naqvi
[email protected]I was pleasantly surprised by how easy this cake was to make. I didn't have any persimmons on hand, so I used canned pumpkin instead. It turned out great!
Kasem Hossain
[email protected]This persimmon pudding cake was a total hit with my family! The texture was moist and fluffy, and the persimmon flavor was perfectly balanced with the spices. I'll definitely be making this again.