Persimmon Pudding Cake

Persimmon Pudding Cake

by Molly Price 6 months ago
3.5 (8)
166.3 kcal
33 g carbs
Description

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

Ingredients
  • ¾ cup white sugar
  • 1 cup all-purpose flour
  • 1 cup persimmon pulp
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup milk
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
  2. 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.
  3. 3. Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.
Nutrition Facts
serving: 1 -9 or 10 inch bundt cake
calories: 166.3 kcal
carbohydrates: 33 g
protein: 2.5 g
saturated fat: 0.4 g
cholesterol: 0.8 mg
sodium: 227.4 mg
fiber: 1.1 g
sugar: 16.7 g