Persimmon Pudding Cake Recipe - Allrecipes.com
Persimmon Pudding Cake Recipe

Persimmon Pudding Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -9 or 10 inch bundt cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
  2. 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.
  3. 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 Reviews

Most Helpful Positive Review
Oct 22, 2003

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

 
Most Helpful Critical Review
Dec 23, 2003

Cake did not rise at all and was tough. Taste was not bad.

 

6 Ratings

Nov 07, 2005

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!

 
Jan 09, 2005

Sorry, but I have to agree with the other review. Cake did not rise. It got done in about 45 minutes rather than an hour, and it needed more spices or something.

 
Feb 14, 2012

This is definitely a pudding (as in plum pudding) and not a 'cake' as most would think of it. My persimmons were a bit dry and didn't quite make the volume of pulp so I added applesauce and it was very good. My only problem was that the flaming brandy I added didn't flame. Oh well, so much for presentation, but it was delicious.

 
Jan 03, 2014

This was indeed dense and delicious. I took Bachers suggestion and added 1 t. nutmeg and 1/2 t. cloves. I chose this recipe rather than some of the others because it had a lower sugar content than most of the persimmon desserts I saw. It did rise, but it'ts a small amount of batter for the size of pan suggested, so it was low but pretty. (see picture) I may try without the spices to see if I taste the persimmon more. Thanks Kiana!

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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