My mother has memories from when she was a young girl having persimmon pudding. The pudding always had raisins which she hated so she never tried it but as an adult she often wished she had tried persimmon pudding. So I decided to make it for her this Christmas.
The cake ended up being incredibly moist and flavorful. The texture was similar to gingerbread. I think the persimmon puree could be substituted with applesauce, pineapple chunks, or smashed bananas. The cake would also benefit from added nuts, spices, or dried fruit. I topped the cake with a lemon sauce which is what my grandmother’s recipe suggested.
If I were to make the cake again, I would probably add some chopped nuts and maybe some dried apricots although it was delicious on it’s own. My incredibly picky 5 year old son ate about half the cake on it’s own.
- 1 c sugar
- 1 c flour
- 1 tsp soda
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- ¼ c milk
- 1 cup persimmon pulp
- 1 egg
- 1 Tablespoon melted butter
- Sift together the sugar, flour, soda, salt, baking powder and cinnamon.
- Combine vanilla, milk, persimmon, egg, and butter. Mix well.
- Combine two mixtures and beat well.
- Pour into greased baking dish and bake at 300° F for 1 hour. Serve with lemon sauce.