Persimmon Pudding Cake

Persimmon Pudding Cake

7

"A dense and filling cake, wonderful in the fall and winter."

Ingredients

{{adjustedServings}} servings 166 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
  2. Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

7
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips.

Well, puddings aren't really supposed to rise. That moist dense yumminess is why I love traditional puddings (the "give me some figgy pudding" rather than the jello variety). While this recipe...

Cake did not rise at all and was tough. Taste was not bad.