Cakey Persimmon Pudding
This dessert showcases the likable elements of fruitcake without the components that many find objectionable. The underlying sweetness of the persimmons shines through, augmented with the taste and texture of nuts and dried fruit. If you like, substitute dried cherries or dried cranberries for the raisins.
INGREDIENTS
Nonstick vegetable spray
1/2 cup (1stick) butter, softened
2 cups granulated sugar
2 eggs, well beaten
1/2 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
4 teaspoons baking soda
1/2 teaspoon salt
2 cups persimmon pulp, about 3-4very ripe Hachiya persimmons; see cook’s notes
3/4 cup finely chopped dried apricots
3/4 cup raisins
1/4 cup finely chopped crystallized ginger
1/4 cup chopped walnuts
1/3 cup chopped pecans
Garnish: 1cup heavy whipping cream, 1 tablespoon powdered sugar
DIRECTIONS
1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Generously spray 10 3/4-cup (6-ounce) soufflé cups with nonstick vegetable spray. In large bowl of electric mixer, cream butter and sugar until smooth. Add eggs and vanilla; mix until well-blended.
2. In separate bowl, combine flour, cinnamon, baking soda and salt; stir until well-combined.
3. Add dry ingredients to butter mixture; mix until blended. Add pulp; mix until blended. Add raisins, crystallized ginger and nuts; mix until blended.
4. Spoon into prepared cups, filling a little less than 3/4 full; smooth tops to make even, using back of large spoon or rubber spatula. Bake in middle of preheated oven until a toothpick inserted in center comes out clean, about 4050 minutes.
5. Allow to cool 15minutes before serving. In an electric mixer, beat cream and powdered sugar until soft peaks form. Using half of whipped cream, add a dollop to each pudding and serve. Place remaining whipped cream in a bowl and pass for optional topping.