Persimmon Pudding Cake Recipe
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Persimmon Pudding Cake Recipe
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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.
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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.
Equipments used:
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 Information
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Calories
290kcal
(15%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
281mg
(12%)
Potassium
229mg
(7%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
297IU
(6%)
Vitamin C
26mg
(29%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 281mg | 12% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 26mg | 29% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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