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My review
Persimmon Pudding Cake
Kiana
"A dense and filling cake, wonderful in the fall and winter."
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Ingredients
servings 166Original recipe yields 12 servings (1 -9 or 10 inch bundt cake)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
12/4/2000
My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips.
Most helpful critical review
12/22/2003
Cake did not rise at all and was tough. Taste was not bad.
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12/4/2000
My mother loved this cake. Very dense and moist. Very easy to make. Also good with chocolate chips.
11/7/2005
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...
1/9/2005
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.
2/14/2012
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 w...
1/3/2014
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 ...
11/29/2014
Good pudding recipe, no fat, very low sugar, just a few ingredients and so easy to make. My guests loved it.