Persimmon Pudding Cake

by Ruth

Servings: 20 servings

INGREDIENTS

4 eggs
1 cup milk
2-1/4 cups sugar
1 tsp. vanilla extract
1-1/2 tsp. salt
4-1/2 tbsp. butter, softened
3 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. baking soda
3 cups ripe persimmon pulp
1 cup dates, chopped
1 cup flaked coconut
1 cup chopped walnuts or pecans
Whipped cream (optional)

INSTRUCTIONS

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 13x9x2-inch baking pan. Bake at 325°F for 1 hour or until a toothpick inserted near center comes out clean. Serve warm or at room temperature with whipped cream if desired.

CHEF COMMENTS

No comments are available.

Tagged: cakes, desserts, persimmoncake add tags

Have you made it? What'd you think?

Log in to review this recipe.