Persimmon Pudding Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 4, 2000
My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips.
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Reviewed: Dec. 22, 2003
Cake did not rise at all and was tough. Taste was not bad.
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Reviewed: Jan. 9, 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.
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Reviewed: Nov. 7, 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!
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Reviewed: 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.
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Cooking Level: Expert

Home Town: Butler, Kentucky, USA

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Photo by sreengleen
Reviewed: Jan. 3, 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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