Persimmon Pudding Cake

SUBMITTED BY: Kiana

"A dense and filling cake, wonderful in the fall and winter."

SERVINGS & SCALING

Original recipe yield: 1 -9 or 10 inch bundt cake

USMETRIC

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INGREDIENTS

3/4 cup white sugar
1 cup all-purpose flour
1 cup persimmon pulp
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup milk

READ REVIEWS (4)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 22, 2003 by TINA MASSEY

My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips.

6 users found this review helpful

Reviewed on Nov. 7, 2005 by MODTHYRTH

Well, puddings aren't really supposed to rise. That moist dense yumminess is why I love traditional puddings (the "give me some figgy pudding" rather than the jello variety). While this recipe doesn't have a steam bath and isn't made in a pudding mold, it does approximate a traditional pudding nicely. And persimmion pudding is always my favorite!

4 users found this review helpful