Go Back
+ servings

Persimmon Pudding Cake Recipe

Persimmon Pudding is thick and rich with the sweet, fruity taste of real persimmon. These fruits range in color from light yellow to dark orange and look very much like tomatoes. Despite their appearance, persimmon has a texture similar to apricots and a sweet, honey-like taste.
Prep Time15 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Persimmon Pudding
Servings: 12
Author: Izzy

Ingredients

  • 2 cups persimmon pulp (You'll need about 4 medium-sized riped persimmons)
  • 1/2 cup sugar
  • 4 eggs
  • 6 tablespoons unsalted butter softened or melted
  • 3/4 cup milk
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup chopped walnuts or pecans (optional)
  • whipped cream optional for serving

Instructions

  • Preheat oven to 375°F, setting the oven rack to the middle position. Line a 9-inch square baking pan with parchment paper and set aside.
  • In a medium bowl, add the persimmon pulp, sugar, eggs, butter, milk and vanilla. Mix until combined and set aside. (It's ok if the butter is not completely dissolved if you use softened butter.)
  • In another bowl, mix together the flour, baking powder, baking soda, ground cinnamon and salt.
  • Working in intervals, add 1/3 of the dry ingredients at a time to the wet ingredients, mixing with a wooden spoon each time until fully incorporated. Then stir in the nuts. (The final consistency should resemble pumpkin pie filling.)
  • Pour the batter into the prepared baking pan.
  • Bake until puffed up and a cake tester (or toothpick) inserted into the middle comes out clean, about 40 minutes.
  • Cool for at least 15 minutes. The pudding will deflate somewhat but this is normal.
  • Cut into square pieces to serve. Top with optional chopped walnuts and whipped cream.

Notes

  • Individual Puddings: You can also bake the pudding in ramekins for individual servings. Reduce baking time by almost half (exact time will vary).
  • Healthy Persimmon Pudding: Substitute a non-dairy butter or margarine for the butter and replace ¼ cup sugar with ¼ cup stevia/erythritol.
  • Storage: Persimmon pudding keeps for 2-3 days in an airtight container in the refrigerator. You can also freeze it for up to 3 months.

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 281mg | Potassium: 229mg | Fiber: 1g | Sugar: 10g | Vitamin A: 297IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg