A wonderfully moist, pudding-like cake from a recipe by Nona Shankers. This simple, one-bowl cake is packed with two cups of sweet persimmon pulp, warm spices, raisins, and nuts.
Author
Nona Shankers
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Sugar |
| 2 Cups | Flour |
| 1 Cup | Milk |
| 2 Cups | Persimmon Pulp (from very ripe persimmons) |
| 1 Teaspoon | Lemon Juice |
| 3 ½ Teaspoons | Baking Soda |
| 2 Teaspoons | Cinnamon |
| 2 | Eggs, Beaten |
| 1 Cup | Raisins |
| 1 Cup | Chopped Nuts |
| 1 Teaspoon | Vanilla Extract |
Instructions
- Preheat your oven to 350°F. Lightly grease a tube or Bundt pan.
- In a large bowl, whisk together the sugar, flour, baking soda, and cinnamon.
- In a separate medium bowl, combine the milk, persimmon pulp, lemon juice, beaten eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the raisins and chopped nuts.
- Pour the batter into the prepared tube pan.
- Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before attempting to remove it, as it will be very moist. The cake’s flavor will be even better the next day.
Note
- Wrap persimmons in foil and keep them in the freezer until ready to use.
- To use, hold frozen persimmons under water and peel or rub off the skin.
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