Description
A dense, moist, and chewy spiced persimmon pudding cake made with fresh persimmon pulp, warm spices, and optional chopped nuts, perfect for a cozy dessert served with ice cream or whipped cream.
Ingredients
Scale
Persimmon Pulp
- 2 cups (500ml) persimmon pulp (about 3 large, 4 medium, or 6 small fruits)
Wet Ingredients
- 4 Tbsp (60ml) melted unsalted butter
- 2 large eggs
- 1 cup (200g) brown sugar (lightly packed)
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Optional
- 1 cup (125g) chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9 inch glass baking pan thoroughly and set it aside to ensure the pudding doesn’t stick.
- Prepare the Persimmons: Remove the stems from the persimmons and cut them in half. Discard any hard black seeds. Scoop out the soft flesh with a spoon. Using a stand or handheld blender, pulse the persimmon flesh a few times to break up the seed casings. Measure out two cups of this pulp for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the persimmon pulp, melted butter, eggs, brown sugar, granulated sugar, and vanilla extract. Ensure everything is well combined for a smooth base.
- Combine Dry Ingredients: In a separate bowl, toss together the all-purpose flour, baking powder, ground cinnamon, and salt. Sift this flour mixture into the wet ingredients to avoid lumps and gently stir by hand until just combined. The batter will remain slightly lumpy.
- Add Nuts and Transfer Batter: Fold in the chopped walnuts or pecans if using. Pour the batter evenly into the prepared baking pan, smoothing the top lightly.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. To test for doneness, insert a toothpick in the center; it should come out clean. If the edges brown too quickly, loosely cover the pan with foil and continue baking until fully cooked.
- Serve: Allow the pudding to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream for an extra indulgent treat.
Notes
- Persimmon pudding is a spiced, dense, moist, and chewy cake featuring the unique sweet flavors of persimmon fruit.
- Using ripe persimmons is essential to achieve the best flavor and texture.
- Covering with foil during baking prevents over-browning of edges.
- Optional nuts add texture and flavor but can be omitted for a nut-free version.
- Serve warm with vanilla ice cream or whipped cream for a delightful dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg
