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Indiana Persimmon Pudding

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
12 servings
Dessert U.S.
Indiana Persimmon Pudding
Ingredients
  • 1 1/2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups persimmon pulp
  • 2 cups white sugar
  • 2 eggs, well beaten
  • 1/4 cup heavy whipping cream
  • 1/4 cup butter, melted
Instructions
1
Preheat your oven to a medium-high temperature of 325 degrees Fahrenheit (or the equivalent in degrees Celsius, 165 degrees C).
2
In a small mixing vessel, whisk together buttermilk and baking soda until smooth.
3
In a separate container, blend flour, baking powder, cinnamon, and salt to create a dry mixture.
4
In a large mixing bowl, combine persimmon pulp and sugar. Using an electric mixer, beat in eggs until well incorporated. Gradually add the buttermilk mixture to the dry ingredients, alternating with the flour mixture and stirring until just combined. Stir in heavy cream and melted butter to enhance the batter's texture.
5
Pour the prepared batter into a 9x13-inch baking pan, ensuring it is evenly distributed.
6
Bake the cake in the preheated oven for 25 to 30 minutes, or until the edges pull away from the sides of the pan and cracks begin to appear in the center.
7
Once baked, remove the cake from the oven and refrigerate it until serving time.