“A dense and filling cake, wonderful in the fall and winter.” - by Kiana
Ingredients
Adjust Servings
Original recipe yields 1 -9 or 10 inch bundt cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
- 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.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.
Nutrition
Amount Per Serving (12 total)
- Calories
- 166 cal
- 8%
- Fat
- 3.6 g
- 6%
- Carbs
- 33 g
- 11%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips...." See more"
MODTHYRTH
"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 doesn..." See more't have a steam bath and isn't made in a pudding mold, it does approximate a traditional pudding nicely. And persimmion pudding is always my favorite!"
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