Delicious and Moist Persimmon Pudding Cake Recipe

Indulge in the delightful flavors of persimmons and warm spices with this homemade persimmon pudding cake recipe. This moist and flavorful cake is perfect for fall and winter gatherings or as a special treat for the family. The sweet and tangy persimmon puree gives the cake a unique taste, while the aromatic spices add a touch of warmth. With simple ingredients and easy steps, you can effortlessly prepare this scrumptious dessert at home. Serve it warm with a dollop of whipped cream or vanilla ice cream for a truly decadent experience.

Ingredients

• 3 ripe persimmons
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• Whipped cream or vanilla ice cream, for serving

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. Cut the ripe persimmons in half and scoop out the flesh. Discard any seeds or tough parts. Transfer the persimmon flesh to a blender or food processor and puree until smooth. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the persimmon puree.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until well combined.
7. If desired, fold in the chopped walnuts.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Once cooled, slice the persimmon pudding cake and serve it warm with whipped cream or vanilla ice cream on top.

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