Where did persimmon pudding originate?

Persimmon Pudding is an American dessert. It has its roots in Native American cuisine which used native fruits to make loaves of bread. Although this pudding is similar to English breakfast puddings such as English Toffee Pudding, Fig pudding, or Quince pudding, this one originated here in the US.

What not to mix with persimmon?

Tea and persimmon contain tannins, which have been found to make protein harder to digest . So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.

Is overripe persimmon safe to eat?

A yellow persimmon is edible, but not fully ripe. Do not eat an unripe green persimmon. Green persimmons will always taste astringent (whether they're of the sweet variety or astringent variety). You can eat persimmons overripe as well, with a spoon .

Why are my persimmons turning black?

On one hand, the application of heat treatments such as hot water or hot air can cause damage and discoloration in the fruit . On the other, although the main manifestation of chilling injury in persimmon is associated with textural changes, in some cases it has been also related to internal browning.

What is the black mold on my persimmons?

Fungal and bacterial infections cause black spots on persimmon leaves . High humidity and overwatering exacerbate the problem; proper care is crucial. Use fungicides and prune to treat and prevent further leaf damage.

Is it safe to eat persimmon with black spots?

Pick out firm persimmons that are bright orange without too much black staining. A little bit of black staining is fine, but don't pick one that has large dark black spots - the black will be on the inside as well and while there is no harm in eating that, it feels weird eating fruit with black spots inside.

Are black persimmons edible?

The fruits, borne on female trees, are edible once soft , with a flavor some liken to prunes, and are favorites of many birds and mammals.

This Old-Fashioned Persimmon Pudding Cake Will Become a Fall Tradition (2024)

Cakes
Fall
Baking
Fruit
Thanksgiving Desserts

This sweet, rich persimmon pudding cake is a very special, old-fashioned fall dessert you’ll love.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated September 27, 2023

8 ratings

What Are Persimmons?

Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves.

They come in two varieties—Fuyu and Hachiya—with very different properties. Fuyu persimmons are short and squat, looking a bit like tomatoes; they are meant to be peeled, sliced, and eaten like apples.

Hachiya (like those pictured) are larger than the Fuyu and are acorn shaped. They need to ripen completely before you eat them. An unripe Hachiya? Eating one is an experience you'll never forget, or do again, they are so mouth puckering astringent.

This Old-Fashioned Persimmon Pudding Cake Will Become a Fall Tradition (5)

When a Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out.

One makes baked goods with the pulp from Hachiya persimmons. For convenience, the pulp can be frozen in one- or two-cup batches.

This Old-Fashioned Persimmon Pudding Cake Will Become a Fall Tradition (6)

What Do Persimmons Taste Like?

Persimmons have a sweet, mild, and rich taste. Fuyu are firm with a thick skin that should be peeled. They are a little slippery, but sweet. They should be eaten when still firm but ripe.

Hachiyas must be soft to be edible. Their flesh has been compared to the taste of honey, although their flavor is not quite like honey, but just as sweet.

Both types of persimmons must be ripe to be eaten, or you'll get a very unpleasant mouthful of dry sensation.

Will American Persimmons Work in This Cake?

Yes! American persimmons (Diospyros virginiana) are smaller than Hachiya persimmons (Diospyros kaki “Hachiya”). However, like their Hachiya cousins, they are only edible when they are very soft.

These persimmons are native to North America and grow throughout the eastern and central United States. Persimmon puddings like this one are especially beloved in the Midwestern states.

Why Does Persimmon Pudding Turn Dark?

Persimmon pulp is bright orange. But after baking, this pudding will turn dark brown. Don't worry! That's perfectly normal.

It's the reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates this browning. If you're wanting a more golden-colored persimmon pudding cake, delete the baking soda and use a total of 1 1/2 teaspoons baking powder.

How to Store Persimmon Pudding Cake

This pudding cake will keep at a cool room temperature for about 3 days. Refrigerate for longer storage, up to 5 days. For the best flavor, bring the cake to room temperature before serving.

You can freeze the pudding cake for up to 1 month.

More Fall Desserts to Make!

Pawpaw Pudding
Apple Cobbler
Applesauce Spice Cake
Persimmon Cookies
Pumpkin Chiffon Pie

From the Editors Of Simply Recipes

Persimmon Pudding Cake

Prep Time15 mins

Cook Time50 mins

Total Time65 mins

Servings8 servings

Ingredients

2 cups ripe Hachiya persimmon pulp
1/2 cup sugar
4 large eggs
1/2 cup (1 stick ) butter, melted
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground allspice
1 cup chopped nuts (pecans or walnuts)
Whipping cream, for serving

Method

Preheat the oven:
Preheat oven to 400°F.
Mix the persimmon, sugar, eggs, butter, milk and vanilla:
In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla extract.
Whisk together the dry ingredients:
In a separate bowl, vigorously whisk together the flour, baking powder, baking soda, salt, and spices.
Combine the dry and wet ingredients:
Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts and mix.
Bake at 400°F:
Butter an 8-inch square glass pan. Pour the batter in and bake until done (about 50 minutes).
Slice and serve:
Serve warm or at room temperature, topped with a dollop of whipped cream.

This Old-Fashioned Persimmon Pudding Cake Will Become a Fall Tradition (7)

Nutrition Facts (per serving)
427	Calories
24g	Fat
47g	Carbs
10g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8
Amount per serving
Calories	427
% Daily Value*
Total Fat 24g	30%
Saturated Fat 10g	49%
Cholesterol 125mg	42%
Sodium 534mg	23%
Total Carbohydrate 47g	17%
Dietary Fiber 4g	15%
Total Sugars 22g
Protein 10g
Vitamin C 4mg	22%
Calcium 116mg	9%
Iron 2mg	12%
Potassium 304mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.