A dense, moist, and chewy spiced pudding cake made from the delicious persimmon fruit.
- 2 cups (500ml) persimmon pulp (about 3 large, 4 medium, or 6 small fruits)
- 4 tbsp (60ml) melted unsalted butter
- 2 large eggs
- 1 cup (200g) lightly packed brown sugar
- 1 cup (200g) granulated sugar (see notes*)
- 1 tsp (5ml) vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tbsp (15ml) baking powder
- 1/2 tsp (2.5ml) salt
- 1 tsp (5ml) ground cinnamon
- 1 cup (125g) chopped walnuts or pecans (optional)
- Preheat oven to 350°F. Grease a 13 x 9″ glass baking pan and set aside.
- Remove the stem and break or cut the fruit in half. Remove any hard black seeds and scoop out the flesh with a spoon. Then using a stand or handheld blender, pulse the fruit a few times to break up the seed casings. Measure out 2 cups.
- In a large bowl, whisk together the persimmon pulp, butter, eggs, sugars, and vanilla.
- In a separate bowl, toss together the flour, baking powder, cinnamon, and salt.
- Sift the flour mixture into the wet ingredients and stir by hand until combined. The batter will be lumpy. Fold in the chopped nuts and pour the batter into the prepared baking pan.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. If the edges start brown too quickly, loosely cover with foil and continue baking until done. Enjoy with some vanilla ice cream or whipped cream if desired.
*Most readers love this recipe as is. Though I have received feedback from a few readers that have reduced the amount of granulated sugar by half (or even omitted it altogether) because they found the cake too sweet. So depending on how sweet your persimmons are and your taste preference, feel free to adjust the amount of granulated sugar accordingly.
Leftovers can be tightly covered and stored at room temperature for 1-2 days or in the fridge for up to 5 days.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: persimmon pudding recipe, persimmon pudding cake