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Persimmon Pudding Cake

Persimmon Pudding Cake
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
20-24 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 4 eggs
  • 1 cup 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 flaked 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 13-in. x 9-in. baking pan. Bake at 325° for 1 hour or
  • until a toothpick inserted near center comes out clean. Serve warm
  • or at room temperature with whipped cream if desired. Yield: 20-24
  • servings.
Nutrition Facts: 1 serving (1 piece) equals 259 calories,
© Taste of Home 2013

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Persimmon Pudding Cake (continued)

Nutrition Facts: 8 g fat (3 g saturated fat), 43 mg cholesterol, 248 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013