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Tuesday, November 25, 2014

Persimmon Pudding


     Until I attended a recent recipe contest I had never tried persimmon pudding. I wasn't sure what it was, nor had I ever tasted a persimmon that I could remember. 
     Although it's called pudding, it's much more like a moist light brownie. I was completely surprised by the taste, but however I wasn't surprised that it won the cake category as well as the grand prize at the holiday baking contest.

Delores Harrington - Owensville
Cake and Grand Prize Winner
1 cup buttermilk                  
1 tsp. baking soda
2 cup persimmon pulp
2 cup sugar
2 eggs
2 tsp. baking powder
1-1/3 cup all purpose flour
1 tsp. cinnamon (optional)
1 cup half and half
1 stick of butter (melted)

(350 degrees approximately 1 hour in a 9X13 pan)
 VERY IMPORTANT- DO NOT USE AN ELECTRIC MIXER!!!!!!!!!!!

Preheat oven to 350 and grease pan with melted butter.

 In a 2 cup measuring cup, mix the buttermilk and baking soda and set aside.

 Mix persimmon pulp and sugar, then add eggs mixing until smooth and set aside.
 Sift together, flour and baking powder until well blended.

 Mix the flour mixture into the persimmon mixture until well blended, then add the half and half, mixing well, then the buttermilk blending completely.Then add the butter and mix completely.

 Pour batter into greased 9X13 pan and bake for approximately 1 hour or until the cake pulls away from sides of pan.  

This cake is best if sets overnight, as it makes its own syrup. 
Serve with whipped topping or a scoop of ice cream....YUM!!

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