Table of Contents
Measure 1 1/3 cups persimmon puree into small bowl. Mix baking soda into puree and set aside. Beat sugar and butter in large bowl until blended (mixture will be grainy). Add eggs, 1 at a time, beating well after each addition. Mix in vanilla.
Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts. Pour batter into a greased and floured 10-inch Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes.
Try our Persimmon Pudding with Cinnamon Whipped Cream. Preheat oven to 325°F. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts. Pour batter into a greased and floured 10-inch Bundt pan.
We pick the ripest persimmons, mostly freshly fallen from the ground, process them into a pulp for freezing, and reserve a few cups of pulp to experiment with recipes, such as this persimmon cake recipe. The most well-known persimmon recipe is the classic Persimmon Pudding, a baked or steamed pudding with the consistency of a dense custard.
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