This cake is dense and moist and made just sweet enough with the pulp of very ripe Hichiya persimmons. Persimmon Pudding Cake.
- ¼ cup brandy
- 1 cup raisins or dried currants
- 6 very ripe hachiya persimmons
- 1¼ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 large eggs, lightly beaten
- 1½ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoon honey
- ½ cup sugar
- 1½ cup coursely chopped toasted walnuts
- 2 cup whipped cream (optional)
- 6 tablespoon melted butter, slightly cooled
Place the oven rack in the center position and preheat the oven to 350 degrees F.
Butter the bottom and sides of a 10-inch springform pan. Place a round of parchment on the bottom.
Place the raisins in a small bowl and pour the brandy over. Let soften about 20 minutes.
Cut the persimmons in half, then scoop the pulp from the skins and place the pulp in a large bowl. Discard skins. Mash the pulp with a fork until until smooth. Add the lightly beaten eggs, milk, vanilla, honey, melted butter and sugar. Stir to combine.
In a separate large bowl, combine flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients in 3 additions. Stirring to combine between each addition. Fold in the raisins and any remaining brandy along with the walnuts. Pour the batter into the prepared pan. It should come to about 1‑inch from the top. Don’t overfill. Place the filled pan a a rimmed baking sheet and transfer to the heated oven.
Bake until the cake has risen, is firm to the touch and begins to pull away from the sides of the pan, about 1 ½ to 1 3/4 hours. Remove from oven and let cool on a wire rack. Once cool run a small knife along the edge to loosen the cake from the pan, then remove ring. Cut into wedges and serve with whipped cream, if using.