The best delicious Persimmon Pudding Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Persimmon Pudding Cake recipe today!
Hello my friends, this Persimmon Pudding Cake recipe will not disappoint, I promise! Made with simple ingredients, our Persimmon Pudding Cake is amazingly delicious, and addictive, everyone will be asking for more Persimmon Pudding Cake.
What Makes This Persimmon Pudding Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Persimmon Pudding Cake.
Ready to make this Persimmon Pudding Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 Eggs
1 c Milk
2 1/4 c Sugar
1 ts Vanilla extract
1 1/2 ts Salt
4 1/2 tb Butter; softened
3 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Baking soda
3 c Ripe persimmon pulp
1 c Dates; chopped
1 c Coconut; flaked
1 c Walnuts or pecans; chopped
Whipped cream; optional
In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in
butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold
in persimmon pulp, dates, coconut and nuts. Pour into a greased 13 x 9 x 2
inch baking pan. Bake at 325 degrees for 1 hour or until a toothpick
inserted near center comes out clean. Serve warm or at room temperature
with whipped cream if desired. Yield: 20-24 servings From Oct/Nov ’94 Taste
of Home Magazine
Yields
24 Servings
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