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Persimmon Pudding Cake

If you have a bounty of ripe persimmons and a hankering for some comfort food, this simple recipe is perfect. (Another reason to make our easy and delicious Persimmon Purée!)

Serve the cake hot out of the oven, topped with vanilla ice cream or heavy cream. Yum!

4 Servings


2 cup

persimmon purée


eggs (beaten)

½ cup

melted butter

1 ¼ cup


1 ½ cup

unbleached all-purpose flour

1 tsp

baking powder

1 tsp

baking soda

½ tsp


1 tsp

ground ginger

½ tsp


2 ¼ cup

whole milk

1 tsp

grated lemon zest

1 tsp

fresh lemon juice

½ cup

Earthbound Farm Organic Raisins

½ cup

chopped pecans


Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9 x 13-inch pan and set aside.

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 parts, 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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