persimmon cake

Rich and dense this moist persimmon pudding is spice cake like and made using the fruit&#039;s prepared pulp.

Tried and True Persimmon Pudding

Preheat the oven to 325℉. Lightly grease a 9 X 9 baking dish plus a smaller baking dish. 1. (See notes below)

Whisk 1-1/4 cups of the flour and the baking powder, baking soda and salt together in a small bowl.

In a larger bowl mix together the persimmon pulp and eggs until well combined.

Mix the dry ingredients with the wet ones and stir until well combined. Slowly add the remaining 1/4 cup flour.

Combine the sweetened condensed milk with the wet ingredients.

Combine the nutmeg, cinnamon, and ginger and sprinkle into the pudding and mix well.

Bake for about 1 hour - until the top is golden brown and the sides begin to pull from the sides.

Cool slightly and serve warm with hard sauce or sweetened whipped cream.