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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
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    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

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.
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