Persimmon Pudding Cake

Name: Persimmon Pudding Cake
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 20-24 servings.
Ingredients: 4 large eggs; 1 cup whole milk; 2-1/4 cups sugar; 1 teaspoon vanilla extract; 1-1/2 teaspoons salt; 4-1/2 tablespoons butter, softened; 3 cups all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 3 cups ripe persimmon pulp; 1 cup chopped dates; 1 cup sweetened shredded coconut; 1 cup chopped walnuts or pecans; Whipped cream, optional

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 1 hour

Makes

20-24 servings

I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.—Ralph Wheat, Bedford, Texas

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Ingredients

4 large eggs
1 cup whole milk
2-1/4 cups sugar
1 teaspoon vanilla extract
1-1/2 teaspoons salt
4-1/2 tablespoons butter, softened
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3 cups ripe persimmon pulp
1 cup chopped dates
1 cup sweetened shredded coconut
1 cup chopped walnuts or pecans
Whipped cream, optional

Directions

In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.

Persimmon Pudding Cake

Total Time

Makes

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