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!
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 CakeIngredients
- 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
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.
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!
Do you like persimmons?
Have you ever baked with them?