Persimmon Pudding Cake
Serves 4
If you have a bounty of ripe persimmons and a hankering for some comfort food, this simple recipe is perfect. Serve the cake hot out of the oven and top with vanilla ice cream or heavy cream. Yum!
2 cups persimmon purée
3 large eggs, beaten
1/2 cup melted butter
1-1/4 cups sugar
1-1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon nutmeg
2-1/4 cups whole milk
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup Earthbound Farm Organic Raisins
1/2 cup chopped pecans
Butter a 9 x 13-inch pan and set aside. Position a rack in the middle of the oven and preheat to 350 degrees F.
Place the persimmon purée in a large bowl. Add the eggs and melted butter; whisk to blend.
In a separate bowl, sift the dry ingredients together. Add to the persimmon mixture in three additions, alternating with the milk.
Stir in the lemon zest, juice, raisins, and nuts, mixing just to blend.
Pour the batter into the prepared pan and bake for 40 to 50 minutes or until the cake has set. Serve warm.
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