Persimmon Pudding Cake Recipe

Name: Persimmon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup sugar; ⅓ cup corn oil; 1 cup flour, unbleached all-purpose sifted; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 teaspoons baking soda; 2 teaspoons water warm; 2 each persimmons very ripe, finely diced; 3 tablespoons brandy; 1 teaspoon vanilla extract; 1/2 cup liquid egg substitute; 1/2 cup raisins, seedless; 1/2 cup walnuts chopped; 1 cup ricotta cheese part-skim; 3 tablespoons yogurt, non-fat plain; 3 tablespoons sugar; 1 teaspoon vanilla extract; 1 tablespoon brandy

Servings: persons

⅔ cup sugar
⅓ cup corn oil
1 cup flour, unbleached all-purpose sifted
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons water warm
2 each persimmons very ripe, finely diced
3 tablespoons brandy
1 teaspoon vanilla extract
1/2 cup liquid egg substitute
1/2 cup raisins, seedless
1/2 cup walnuts chopped
1 cup ricotta cheese part-skim
3 tablespoons yogurt, non-fat plain
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon brandy

1
Stir together sugar and corn oil.
2
Sift together the flour, salt, cinnamon and nutmeg; add to the sugar and oil.
3
(The batter will be stiff and crumbly so far.)
4
Dissolve the baking soda in the warm water and add to the batter.
5
Mix the persimmons, brandy and vanilla together in a separate bowl then add to the batter.
6
Add the egg substitute, mixing thoroughly but lightly.
7
Add the raisins and nuts; stir until mixed.
8
Pour batter into a loaf pan lined with foil and sprayed with nonstick vegetable coating.
9
Bake in a pre-heated 350-degree oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
10
Pull the pudding cake out of the pan by the foil and cool.
11
Serve each slice with 1 tablespoon topping, if desired.
12
TOPPING: Blend all ingredients in a food processor with a metal blade until satin smooth.
13
Refrigerate in a tightly covered container.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ⅔ cup sugar, ⅓ cup corn oil, 1 cup flour, unbleached all-purpose sifted, 1/4 teaspoon salt, and more.

Yes, Persimmon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Pudding Cake

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