by Carrie Fehr
Satin flecks of persimmon spiked with autumnal flavors like cinnamon, ginger, and allspice, make this supremely moist pudding cake sing all the high notes of comfort and joy! Drop a dollop of Chantilly Cream on top, and it’s truly a marvelous finale to any meal.
1 cup Hachiya persimmon purée , from 2 large ripe persimmons, peeled
2 teaspoons baking soda
½ cup unsalted butter, room temperature
¾ cup sugar
2 eggs, room temperature
1 tablespoon lemon juice
1 cup flour
Spices: ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp allspice
½ teaspoon salt
½ cup raisins soaked in 1 tablespoon rum for 1 hour (optional)
Preheat oven to 325˚F. Butter an 8-cup bundt pan or 8 1-cup ramekins.
In a small bowl, combine persimmon purée with baking soda, and set aside. It will harden.
In a medium-size mixer bowl, cream butter until light, about 2 minutes, then add sugar. Continue mixing until combined. Add eggs one at a time until fully incorporated. Add lemon juice.
Combine flour, spices and salt, then stir into butter mixture. Beat until mixed together. Add persimmon mixture and mix together. Stir in rum soaked raisins, if using.
Pour into prepared bundt pan or ramekins. Place inside a baking pan and cover with hot water 2 inches up the side. Cover with foil. Bake for 2 hours.
Serve warm with a dollop of Chantilly cream, vanilla ice-cream, or toasted walnuts.
You may also be interested in Mixed Greens with Persimmons.
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