Persimmon Pudding Cake

Rating: 3.5 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

By Kiana

Gallery

Recipe Summary

Servings:
12
Yield:
1 -9 or 10 inch bundt cake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.

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  • 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 Facts

Per Serving:
166 calories; protein 2.5g; carbohydrates 33g; fat 3.6g; cholesterol 0.8mg; sodium 227.4mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

TINA MASSEY
Rating: 4 stars
10/22/2003
My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips. Read More
Helpful
(18)

Most helpful critical review

BVBBJB
Rating: 2 stars
12/23/2003
Cake did not rise at all and was tough. Taste was not bad. Read More
Helpful
(8)
8 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
TINA MASSEY
Rating: 4 stars
10/22/2003
My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips. Read More
Helpful
(18)
MODTHYRTH
Rating: 4 stars
11/07/2005
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'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! Read More
Helpful
(15)
BVBBJB
Rating: 2 stars
12/23/2003
Cake did not rise at all and was tough. Taste was not bad. Read More
Helpful
(8)
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BACHERS
Rating: 2 stars
01/10/2005
Sorry but I have to agree with the other review. Cake did not rise. It got done in about 45 minutes rather than an hour and it needed more spices or something. Read More
Helpful
(3)
Roberta L Franklin
Rating: 4 stars
02/14/2012
This is definitely a pudding (as in plum pudding) and not a 'cake' as most would think of it. My persimmons were a bit dry and didn't quite make the volume of pulp so I added applesauce and it was very good. My only problem was that the flaming brandy I added didn't flame. Oh well so much for presentation but it was delicious. Read More
Helpful
(2)
sreengleen
Rating: 4 stars
01/03/2014
This was indeed dense and delicious. I took Bachers suggestion and added 1 t. nutmeg and 1/2 t. cloves. I chose this recipe rather than some of the others because it had a lower sugar content than most of the persimmon desserts I saw. It did rise but it'ts a small amount of batter for the size of pan suggested so it was low but pretty. (see picture) I may try without the spices to see if I taste the persimmon more. Thanks Kiana! Read More
Helpful
(1)
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Roger Windham
Rating: 4 stars
12/19/2019
doubled the recipe and it worked perfectly Read More
Peri Paromita Kar
Rating: 4 stars
11/29/2014
Good pudding recipe no fat very low sugar just a few ingredients and so easy to make. My guests loved it. Read More
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