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

Kiana
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Ingredients

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

Directions

Instructions Checklist
  • 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

166 calories; 3.6 g total fat; 1 mg cholesterol; 227 mg sodium. 33 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

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
(18)

Most helpful critical review

Rating: 2 stars
12/23/2003
Cake did not rise at all and was tough. Taste was not bad. Read More
(8)
8 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
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
(18)
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
(18)
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
(15)
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Rating: 2 stars
12/23/2003
Cake did not rise at all and was tough. Taste was not bad. Read More
(8)
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
(3)
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
(2)
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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
(1)
Rating: 4 stars
12/19/2019
doubled the recipe and it worked perfectly Read More
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