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Fresh persimmons are a favorite fall time fruit that is soft, juicy, and sweet when ripe. Persimmon pudding was made in my family every Thanksgiving. This recipe is for a cake that is similar to the pudding my family made. Great spices are the key ingredients to making a persimmon dessert, including True Cinnamon, Ginger, Nutmeg, and always a touch of Clove powder. These are the spices used in this recipe and they work so well with the persimmons. Try it with a dollop of whipped cream. It's a perfectly delicious fall treat.

TRUE CINNAMON, Ginger Powder, Nutmeg Powder, Clove Powder


2 cups fresh, ripe persimmon pulp (I used hachiya persimmons - 4 medium)

3 eggs

3/4 cup buttermilk

1/2 cup melted butter, cooled

1/2 cup light brown sugar

3/4 cup (white) granulated sugar

1 tsp vanilla extract

2 tsp baking powder

1 tsp baking soda

2 tsp True Cinnamon

1 tsp Ginger Powder

1/2 tsp Nutmeg

1/2 tsp Clove Powder

1/2 tsp salt

2 cups flour

1 cup chopped walnuts

Directions: Preheat oven to 400 degrees and spray (with cooking spray) a glass 9 x 13 inch baking pan. Combine the pulp, eggs, buttermilk, butter, sugars, and vanilla extract in a mixing bowl. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices. Add the dry mixture to the pulp mixture and blend until fully incorporated. Fold in the walnuts. pour the batter into the prepared pan and bake it in the preheated oven for about 40 minutes or until the cake is just done (knife inserted into the middle of the cake comes out clean). Do not overbake as it may result in a dry cake.

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