Name: Persimmon Pudding Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 cups of ripe Hachiya persimmon pulp -; 1/2 cup sugar -; 4 eggs -; 1/2 cup (1 stick) melted butter -; 3/4 cups milk -; 1 teaspoon vanilla extract -; 1 1/2 cups all-purpose flour -; 1 teaspoon baking powder -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; 2 teaspoon ground cinnamon -; 1/2 teaspoon ground nutmeg -; 1 teaspoon ground ginger -; 1 teaspoon ground allspice -; 1 cup chopped nuts (pecans or walnuts) -; Whipping cream , for serving -

Ingredients for - Persimmon Pudding Cake

1. 2 cups of ripe Hachiya persimmon pulp

2. 1/2 cup sugar

3. 4 eggs

4. 1/2 cup (1 stick) melted butter

5. 3/4 cups milk

6. 1 teaspoon vanilla extract

7. 1 1/2 cups all-purpose flour

8. 1 teaspoon baking powder

9. 1 teaspoon baking soda

10. 1/2 teaspoon salt

11. 2 teaspoon ground cinnamon

12. 1/2 teaspoon ground nutmeg

13. 1 teaspoon ground ginger

14. 1 teaspoon ground allspice

15. 1 cup chopped nuts (pecans or walnuts)

16. Whipping cream , for serving

How to cook deliciously - Persimmon Pudding Cake

1 . Stage

Preheat the oven: Preheat oven to 400°F.

2 . Stage

Mix the persimmon, sugar, eggs, butter, milk and vanilla: In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla extract.

3 . Stage

Whisk together the dry ingredients: In a separate bowl, vigorously whisk together the flour, baking powder, baking soda, salt, and spices.

4 . Stage

Combine the dry and wet ingredients: Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts and mix.

5 . Stage

Bake at 400°F: Butter an 8-inch square glass pan. Pour the batter in and bake until done (about 50 minutes).

6 . Stage

Slice and serve: Serve warm or at room temperature, topped with a dollop of whipped cream.