This is a yummy way to use Persimmons. It is moist and caramelly - a bit like carrot cake.
Pete proofed the persimmon pudding recipe and Harry decorated the cake. (He always takes the cake!)
2 cups of Hachiya persimmon pulp
1/2 cup butter, melted
3/4 cups milk
1 tsp vanilla
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice
1 cup chopped nuts - pecans or walnuts are best
1. Preheatoven to 400deg F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
2. In a separate bowl, mix the flour, sugar baking powder, baking soda, salt and spices.
3. Add the dry ingredients to the wet ingredients a third at a time.
4. Bake in a buttered glass pan at 400 degF until done (about 50 minutes).
Top with a dollop of whipped cream.
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: