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Persimmon Pudding with Orange Zest Recipe

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Our Nannie was the embodiment of a Southern lady! Every year she made us dense delicious persimmon pudding (without baking powder). Here is her recipe with a little Redlands twist! The Buddha hand orange is a bizarre citrus with no flesh and all peel. Zest this fragrant fruit to make the persimmon pudding POP! 


2 cups of ripe Hachiya persimmon pulp

1 Buddha hand orange

1/2 cup sugar

4 eggs

1/2 cup butter (1 stick), melted

3/4 cups milk

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon ground allspice

1 cup chopped nuts - pecans or walnuts

NOTE: if you want them more dense, like cake like, omit the baking powder. 


1. Preheat oven to 400°F. In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla.

2. In a separate bowl vigorously whisk together the flour, baking powder, baking soda, salt, and spices.

3. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts.

4. Bake in an 8-inch square glass pan, buttered, at 400°F until done (about 50 minutes).

5. Top with a dollop of whipped cream.