Persimmon Pudding Cake

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

Original recipe makes 1 -9 or 10 inch bundt cake


3/4 cup white sugar
1 cup all-purpose flour
1 cup persimmon pulp
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
  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. Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.


Calories: 166 kcal
Carbohydrates: 33 g
Cholesterol: < 1 mg
Fat: 3.6 g
Fiber: 1.1 g
Protein: 2.5 g
Sodium: 227 mg