Persimmon Pudding Cake

Persimmon Pudding Cake

Like bread pudding meets spice cake meets flan.

Serves 8 · Prep 15 min · Cook 55 min · Total 1 hr 10 min

Ingredients

• 2 eggs, beaten
• 1 to 1½ cups sugar
• 2 cups persimmon pulp
• ¼ tsp vanilla extract
• 3 Tbsp melted butter
• ½ tsp baking soda
• 2 cups flour
• 2 tsp baking powder
• ½ tsp cinnamon
• Pinch of salt
• 1½ to 2 cups milk

Instructions

1. Beat the eggs.
2. Add the pulp, sugar, vanilla, butter, and baking soda. Beat with an electric mixer.
3. Add the dry ingredients and mix until smooth.
4. Add milk until desired consistency, like pudding.
5. Pour into a greased 9×13 pan and bake at 325°F for 55 minutes. It rises, then falls when it comes out — that’s normal.
6. Serve with whipped cream or caramel sauce on top.

Notes

• It rises in the oven and falls as it cools — that’s supposed to happen.
• Jolie baked this batch in two small pans at Dockside — a greased 9×13 works just as well.

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