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This is a yummy way to use Persimmons. It is moist and caramelly - a bit like carrot cake.
Pete proofed the persimmon pudding recipe and Harry decorated the cake. (He always takes the cake!)
Pete proofed the persimmon pudding recipe and Harry decorated the cake. (He always takes the cake!)
2 cups of Hachiya persimmon pulp
4 eggs
1/2 cup butter, melted
3/4 cups milk
1 tsp vanilla
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice
1 cup chopped nuts - pecans or walnuts are best
Whipping cream
4 eggs
1/2 cup butter, melted
3/4 cups milk
1 tsp vanilla
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice
1 cup chopped nuts - pecans or walnuts are best
Whipping cream
1. Preheatoven to 400deg F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
2. In a separate bowl, mix the flour, sugar baking powder, baking soda, salt and spices.
3. Add the dry ingredients to the wet ingredients a third at a time.
4. Bake in a buttered glass pan at 400 degF until done (about 50 minutes).
Top with a dollop of whipped cream.
Serves 8.
2. In a separate bowl, mix the flour, sugar baking powder, baking soda, salt and spices.
3. Add the dry ingredients to the wet ingredients a third at a time.
4. Bake in a buttered glass pan at 400 degF until done (about 50 minutes).
Top with a dollop of whipped cream.
Serves 8.
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: