Persimmon Pudding Cake

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg ground
• 1 cup milk (or substitute skim milk and omit 1 egg yolk)
• 1 cup ripe persimmon pulp
• 1 cup sugar
• 3 eggs
• 1/2 cup butter, melted (or canola or safflower oil)
• Sweetened whipped cream as garnish

Directions

1. Preheat oven to 350 degrees F. Grease and flour an 8x8x2-inch baking pan.
2. In a mixing bowl, combine the flour and baking powder.
3. Add the cinnamon and nutmeg; stir. Set aside.
4. In a second bowl, combine the milk, persimmon pulp, sugar, eggs, and butter; stir into the dry ingredients and mix completely.
5. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
6. Cut into squares and serve warm with a dollop of whipped cream.