Persimmon Pudding Cake (recipe)

Until recently I had never tried a persimmon.

I really had never given this fruit much thought...

but I purchased quite a few to use in for table decor over Thanksgiving.

Then one morning "at coffee" someone mentioned Persimmon Pudding.

Now I was really intrigued and had to try it..

but my own version, of course!

I did a lot of looking around on the Internet.

I researched. I investigated. I baked...

and this is what I came up with.

A fruity moist cake that has a hint of sweetness but is not overly sweet...

and most importantly...totally delicious.

Persimmon Pudding Cake

printable recipe

Ingredients

• 1 cup Persimmon pulp (about 3-4 small persimmons)
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 teaspoon baking soda
• 3 Tablespoon Amaretto (optional)
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup toasted pecans, chopped (optional) (raisins can also be added. I did not add them)
• 2 teaspoons orange zest

You will need 2 baking pans (these measurements are approximate) one 8 x 8 and one 10 x 13. Essentially you just need the smaller one to be able to sit flat, inside the larger pan

MAKE IT!
Prepare the Persimmon Pulp: remove the skin, by cutting it off with a paring knife; slice the fruit; mash it with a potato masher or use a blender or food processor to make the fruit into a pulp.

• Preheat the oven to 350F
• Melt the butter
• In a mixer, combine butter and sugars.
• In a separate bowl, sift the flour, salt, cinnamon, nutmeg, and baking powder together.
• Add the flour mixture to the sugar/butter mixture, mix to combine.
• Add the persimmon pulp, mix to combine.
• Add the Amaretto and vanilla, mix to combine.
• Add the eggs, mix to combine.
• Add orange zest.
• Add pecans (optional), mix to combine.

• Prepare the smaller pan by buttering the inside.
• Fill the smaller pan with the persimmon batter.
• In the larger pan, place about 1" of water - do this sparingly so that it does not overflow in the next step.
• Place the smaller pan inside the larger pan.
• Add additional water (carefully) once the smaller pan is in place.
• Place the pans into the oven and bake for 50 minutes, check for doneness, and add baking time 5 minutes at a time until done/set.

This dessert was so good...we ate it all up and it was a perfect accompaniment to our holiday meal. I will definitely be making it for Christmas too!

Do you like persimmons?

Have you ever baked with them?

This post is written and created at 504 Main by Holly Lefevre