Persimmon Pudding (cake)

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PERSIMMON PUDDING (CAKE)

There are a couple of versions of Persimmon Pudding. The cake version comes out more like a thick cake that is cut into squares. The stirred version is a very thick pudding.

Ingredients

• 2 cups Persimmon Pulp
• 2 cups sugar
• 2 eggs, beaten
• 1 1/2 cups buttermilk
• 1 tsp. baking soda
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/8 tsp. salt
• 1/4 cup heavy cream
• 4 tbsp. butter, melted

Instructions

1. Preheat oven to 350 degrees. Put pulp and sugar into a large mixing bowl. Mix well.
2. Beat in eggs. Put buttermilk and baking soda together into a small bowl and stir. Add to pulp and mix well.
3. Sift together flour, baking powder, cinnamon and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well.
4. Grease a 9 x 13 baking dish with some of the butter. Stir remaining butter into batter.
5. Pour batter into dish. Bake until brown and toothpick inserted in center comes out clean. About 45 minutes to 1 hour.

Created using The Recipes Generator

Fresh from Mom’s oven!