Persimmon Pudding Cake

A dense and filling cake, wonderful in the fall and winter.

• Calories: 166 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup chopped walnuts
• ½ cup milk
• ¾ cup white sugar
• ½ teaspoon baking powder
• ½ cup raisins
• 1 cup persimmon pulp

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.

Step 2

Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.

Step 3

Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.