Persimmons Pudding Cake
A moist, flavorful persimmon pudding cake combining ripe persimmon pulp, dates, coconut, and nuts, perfect for cozy gatherings and dessert lovers seeking a sweet, spiced treat.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, beat eggs and then add buttermilk, sugar, vanilla, salt, and melted margarine, mixing well.
- In a separate bowl, whisk together flour, cinnamon, and soda.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Fold in persimmon pulp, chopped dates, coconut, and nuts until evenly combined.
- Pour the batter into a greased 13 x 9-inch baking pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
To enhance the flavor of your Persimmons Pudding Cake, consider using freshly grated nutmeg alongside the cinnamon. If persimmons aren't available, ripe bananas can be substituted for a different yet delicious twist. Ensure your dates are pitted and chopped for even distribution, and if you prefer a lighter texture, you can replace half of the all-purpose flour with whole wheat flour.
Serving Suggestions
Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake pairs beautifully with a cup of coffee or tea, making it a perfect dessert for gatherings. For a festive touch, consider serving alongside Halloween Treats (Easy Kid Recipe) for a delightful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for 15-20 seconds or warm them in an oven at 350°F (175°C) for about 10 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmons Pudding Cake contains roughly 699 calories, with 7g protein, 52g carbohydrates, and 42g fat. It is a good source of potassium (14% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 767mg per serving (33% of the Daily Value).
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 frozen persimmons for this recipe?
Yes, you can use frozen persimmons! Just make sure to thaw them completely and drain any excess liquid before using. This will help maintain the right consistency in your cake. The flavor will still be delicious, giving you that sweet, fruity essence.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature and it will stay fresh. If desired, you can warm it up slightly before serving to enhance the flavors and textures.
What can I use instead of nuts due to allergies?
If you need to avoid nuts, you can simply omit them or replace them with seeds such as pumpkin or sunflower seeds for added crunch. Alternatively, you could add more chopped dates or coconut to maintain the texture and sweetness.
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).