Persimmon Pudding Cake
Persimmon Pudding Cake offers a moist, flavorful treat with the natural sweetness of ripe persimmons complemented by subtle spices and optional add-ins like nuts or dried fruits. Its rich texture makes it perfect for dessert lovers seeking a comforting, versatile dish that can be served plain or topped with whipped cream or frosting.
Ingredients
Instructions
- Put persimmons in a colander and set in a bowl.
- Pour hot milk over them and work the pulp through the colander.
- Add raisins, dates, coconut, and nuts if desired to the persimmon pulp.
- Combine sugar, eggs, salt, melted butter, flour, baking powder, and baking soda to the pulp mixture and mix well.
- Pour the batter into a greased baking pan.
- Bake until a fork inserted in the center comes out clean and the top is nicely browned, approximately 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding spices like cinnamon or nutmeg to the batter. You can substitute the persimmons with ripe bananas or applesauce if needed. If you prefer a different texture, try using whole wheat flour instead of all-purpose flour. Ensure the butter is melted but not too hot to avoid cooking the eggs when mixed.
Serving Suggestions
Serve the persimmon pudding cake warm, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a warm cup of chai or coffee, making it a delightful dessert for any occasion. Consider serving it alongside a light salad, like a spinach and walnut salad, for a balanced meal.
Storage & Reheating
Store any leftover persimmon pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm them in an oven at 350°F for 10-15 minutes until heated through. This cake can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding Cake contains roughly 664 calories, with 10g protein, 159g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (77% of the Daily Value), potassium (27% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium. It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried persimmons instead of fresh ones?
Yes, you can use dried persimmons, but you'll need to rehydrate them first. Soak the dried persimmons in warm water for several hours until they soften. Then, mash them to achieve a similar consistency as fresh persimmons for the pudding cake.
Can I make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, like baking powder and baking soda, are gluten-free as well.
How can I enhance the flavor of the cake?
You can enhance the flavor by adding a teaspoon of vanilla extract or even orange zest to the batter. For added texture, consider mixing in toasted nuts or shredded coconut, which will complement the sweetness of the persimmons beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).