Persimmon Pudding Cake

Persimmon Pudding Cake

7

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

servings 166 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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

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...

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

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.

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 w...

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 ...

Good pudding recipe, no fat, very low sugar, just a few ingredients and so easy to make. My guests loved it.