Persimmon Pudding Cake  Persimmon Pudding Cake 6386 persimmon pudding cake

Persimmon Pudding Cake

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Molly53  Persimmon Pudding Cake c8P3pdIvTRWQ1ZOxpenB Love 20Wins

“Stumbled on this pretty itsy-bitsy pudding/cake online and wished to fragment from: Merely Recipes
There are two sorts of persimmons: Fuyu (the squatty ones that look a little bit of cherish tomatoes) and Hachiya (the bigger, egg-formed fruit). This recipe uses the Hachiya, which is more fit when VERY ripe and/or after the first frost.”

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  • 2

    cups persimmon pulp (very ripe Hachiya)

  • 4


  • 12

    cup butter, melted (1/4 pound or one stick)

  • 34

    cup milk

  • 1

    teaspoon vanilla

  • 1 12

    cups flour

  • 12

    cup sugar

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 12

    teaspoon salt

  • 2

    teaspoons flooring cinnamon

  • 12

    teaspoon flooring nutmeg

  • 1

    teaspoon ginger

  • 1

    teaspoon flooring allspice

  • 1

    cup pecans or 1 cup walnuts, finely chopped

  • flippantly sweetened whipped cream


  • Preheat oven to 400°F and flippantly grease an 8″ sq. baking pan.
  • In a tall 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 collectively.
  • Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after every addition.
  • Add the chopped nuts.
  • Bake except performed (about Forty five minutes).
  • Wintry.
  • To relief, high with a dollop of whipped cream.

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