Persimmon Pudding Cake

Hachiya persimmons can be baked into a delicious, moist cake that is almost pudding-like. Because of the natural sweetness of the pulp from ripe hachiya persimmons, this recipe uses only half a cup of added sugar.

2 cups ripe Hachiya persimmon pulp
½ cup sugar
4 large eggs
½ cup (1 stick ) butter, melted
¾ cup milk
1 tsp. pure vanilla extract
1 ½ cups all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
2 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. ground ginger
1 tsp. ground allspice
1 cup pecans or walnuts, chopped

To Serve:
whipping cream

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6): Butter an 8” square glass pan.

Mix the persimmon, sugar, eggs, butter, milk and vanilla:

In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and pure vanilla extract.

In a separate bowl, vigorously whisk together the flour, baking powder, baking soda, salt and spices.

Combine the dry and wet ingredients:

Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
Add the chopped nuts and mix.

Pour the batter into and 8x8” pan and bake at 400°F (200°C/180°C fan, Gas Mark 6) until done (about 50 minutes).

Serve warm or at room temperature, topped with a dollop of whipped cream.

Makes 8 servings.

Nutritional Information:
Per serving: Calories: 427 | Fat: 24g | Carbs: 47g | Protein: 10g