Best 3 Persimmon Pudding Cake Recipes

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Calling all persimmon lovers! This article offers a delectable journey into the world of persimmon pudding cake, a delightful dessert that transforms this unique fruit into a culinary masterpiece. Discover two enticing recipes: a Classic Persimmon Pudding Cake that exudes a warm, comforting flavor and a delectable Gluten-Free Persimmon Pudding Cake that caters to those with dietary restrictions, ensuring everyone can indulge in this fruity treat. Both recipes provide step-by-step instructions, handy tips, and variations, allowing you to customize your cake to your liking. Whether you prefer a traditional or gluten-free version, these recipes promise a moist, flavorful cake that's sure to impress your taste buds. So, get ready to embark on a delightful baking adventure and create a persimmon pudding cake that will tantalize your senses!

Here are our top 3 tried and tested recipes!

PERSIMMON PUDDING CAKE



Persimmon Pudding Cake image

I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.-Ralph Wheat, Bedford, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20-24 servings.

Number Of Ingredients 14

4 large eggs
1 cup whole milk
2-1/4 cups sugar
1 teaspoon vanilla extract
1-1/2 teaspoons salt
4-1/2 tablespoons butter, softened
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3 cups ripe persimmon pulp
1 cup chopped dates
1 cup sweetened shredded coconut
1 cup chopped walnuts or pecans
Whipped cream, optional

Steps:

  • In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.

Nutrition Facts :

PERSIMMON PUDDING CAKE



Persimmon Pudding Cake image

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

Provided by Kiana

Categories     Desserts     Cakes     Bundt Cake Recipes

Yield 12

Number Of Ingredients 9

¾ cup white sugar
1 cup all-purpose flour
1 cup persimmon pulp
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins
½ cup chopped walnuts
½ cup milk

Steps:

  • 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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 33 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 227.4 mg, Sugar 16.7 g

PERSIMMON PUDDING CAKE



Persimmon Pudding Cake image

Found this lovely little pudding/cake online and wanted to share from: Simply Recipes http://simplyrecipes.com There are two kinds of persimmons: Fuyu (the squatty ones that look a little like tomatoes) and Hachiya (the bigger, egg-shaped fruit). This recipe uses the Hachiya, which is best when VERY ripe and/or after the first frost.

Provided by Molly53

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 cups persimmon pulp (very ripe Hachiya)
4 eggs
1/2 cup butter, melted (1/4 pound or one stick)
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ginger
1 teaspoon ground allspice
1 cup pecans or 1 cup walnuts, finely chopped
lightly sweetened whipped cream

Steps:

  • Preheat oven to 400°F and lightly grease an 8" square baking pan.
  • In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
  • In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
  • Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
  • Add the chopped nuts.
  • Bake until done (about 45 minutes).
  • Cool.
  • To serve, top with a dollop of whipped cream.

Tips:

  • To make sure your persimmon pudding cake turns out perfectly, follow these tips:
  • Use ripe persimmons. The riper the persimmons, the sweeter and more flavorful your cake will be.
  • Puree the persimmons until they are very smooth. This will help to ensure that the cake is evenly textured.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before serving. This will help the flavors to develop.

Conclusion:

Persimmon pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy persimmon flavor. It's sure to be a hit with everyone who tries it.

In addition to the tips above, here are a few other things to keep in mind when making persimmon pudding cake:

  • You can use any type of persimmon in this recipe, but Fuyu persimmons are the most common.
  • If you can't find fresh persimmons, you can use canned or frozen persimmons.
  • You can also add other ingredients to your persimmon pudding cake, such as nuts, raisins, or spices.
  • Persimmon pudding cake can be served warm or cold.

So what are you waiting for? Give this persimmon pudding cake recipe a try today!

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