504 Main by Holly Lefevre: Persimmon Pudding Cake (recipe)
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Wednesday, December 11, 2013

Persimmon Pudding Cake (recipe)

Until recently I had never tried a persimmon.
I really had never given this fruit much thought...
but I purchased quite a few to use in for table decor over Thanksgiving.
Then one morning "at coffee" someone mentioned Persimmon Pudding.
Now I was really intrigued and had to try it..
but my own version, of course!

persimmon pudding cake by 504 Main

I did a lot of looking around on the Internet.
I researched. I investigated. I baked...
and this is what I came up with.
A fruity moist cake that has a hint of sweetness but is not overly sweet...
and most importantly...totally delicious.

Persimmon Pudding Cake
  • 1 cup Persimmon pulp (about 3-4 small persimmons)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoon baking soda
  • 3 Tablespoon Amaretto (optional)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup toasted pecans, chopped (optional) (raisins can also be added. I did not add them)
  • 2 teaspoons orange zest
You will need 2 baking pans (these measurements are approximate) one 8 x 8 and one 10 x 13. Essentially you just need the smaller one to be able to sit flat, inside the larger pan

Prepare the Persimmon Pulp: remove the skin, by cutting it off with a paring knife; slice the fruit; mash it with a potato masher or use a blender or food processor to make the fruit into a pulp.

  • Preheat the oven to 350F
  • Melt the butter
  • In a mixer, combine butter and sugars.
  • In a separate bowl, sift the flour, salt, cinnamon, nutmeg, and baking powder together.
  • Add the flour mixture to the sugar/butter mixture, mix to combine.
  • Add the persimmon pulp, mix to combine.
  • Add the Amaretto and vanilla, mix to combine.
  • Add the eggs, mix to combine.
  • Add orange zest.
  • Add pecans (optional), mix to combine.
  • Prepare the smaller pan by buttering the inside.
  • Fill the smaller pan with the persimmon batter.
  • In the larger pan, place about 1" of water - do this sparingly so that it does not overflow in the next step.
  • Place the smaller pan inside the larger pan.
  • Add additional water (carefully) once the smaller pan is in place.
  • Place the pans into the oven and bake for 50 minutes, check for doneness, and add baking time 5 minutes at a time until done/set.
persimmon pudding cake by 504 Main

This dessert was so good...we ate it all up and it was a perfect accompaniment to our holiday meal. I will definitely be making it for Christmas too!

persimmon pudding cake by 504 Main

Do you like persimmons?
Have you ever baked with them?

This post is written and created at 504 Main by Holly Lefevre


  1. No doubt a beautiful moist cake :) looks so tempting :) and a great post.

  2. I have never had a persimmon dessert! I might need to try this. Thank you for sharing!

  3. Hey, I saw your recipe. Try the other type of persimmon next time. The long one and let it get very soft. You will get a whole different flavor. My grandma used to make persimmon pudding and you have just given me a smile and a day filled with warm memories of her :) Thanks Holly!

  4. I've never had persimmon anything before, but I bought 2 of them on Wednesday and have been stumped on what to do with them. I'll have to halve this recipe and give it a try. Thanks!


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