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Persimmon Pudding Cake Recipe

Recipe by: 106a802496d678ba

"A dense and filling cake, wonderful in the fall and winter."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
  • 2Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
  • 3Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.
Ingredients
  • 12 servings
  • 166 cals
  • 3/4 cup white sugar
  • 1 cup all-purpose flour
  • 1 cup persimmon pulp
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    166
    8%
  • Fat:
    3.6
    6%
  • Carbs:
    33
    11%
  • Protein:
    2.5
    5%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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