Persimmon Pudding Cake

photo 4-13

Persimmons are a fruit that is always mystified me.  People seem to either love or hate these fleshy fall fruits that have been compared to both apples and tomatoes.  For those of you who aren’t familiar with these intriguing fruits you can learn more here and here.  I’m on the fence about them; I’ve tasted ones I’ve really enjoyed and I’ve had some where I’ve stopped eating after the first bite.  Persimmons come in two varieties, the firmer ones and the softer ones and I definitely prefer the latter.

Persimmons are plentiful in Albanian markets this time of year and I was determined to cook with them before we leave the country.  Surprisingly, recipe searches of my favorite cooking sites yielded lots of salads and a few unappetizing desserts but not much else.  Then I came across this cake recipe from Simply Recipes.  It looked both appetizing to eat and easy to make so I decided to give it a try.  And I am so glad I did because I love it.  It tastes like a moist gingerbread with the persimmons and walnuts adding interest in texture.  You could also make this with an equal amount of grated pears or apples if persimmons aren’t available but it won’t turn out as moist.  So find some persimmons at your local market before they disappear for the season and give this cake a try.  You won’t be disappointed.

PERSIMMON PUDDING CAKE

2 cups persimmon pulp

4 eggs

1/2 cup butter, melted

3/4 cup milk

1 teaspoon vanilla extract

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 all spice

1 cup chopped walnuts

  • Preheat the oven to 400.  Lightly grease an 8 x 8 inch square baking pan and set it aside.
  • In a large bowl, mix the persimmon pulp, eggs, butter, milk, and vanilla until well combined.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, and spices.
  • Add the dry ingredients to the wet ingredients, one-third at a time, fully incorporating after each addition.
  • Fold in the chopped walnuts.
  • Pour into the prepared pan and smooth the top.  Bake until a toothpick inserted into the center of the cake comes out clean, approximately 50 minutes.

Serves 8

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