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Ingredients

• ✓ persimmon pulp
• cooking spray
• all-purpose flour
• sugar
• baking soda
• baking powder
• salt
• milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking pan with nonstick spray and dust with flour.
2. 2 Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.
3. 3 Whisk persimmon pulp, milk, eggs, and vanilla together in a separate bowl until smooth.
4. 4 Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

By kmusgrave

Ingredients

• ✓ persimmon pulp
• white sugar
• egg
• baking soda
• all-purpose flour
• baking powder
• cinnamon
• vanilla extract
• salt
• milk
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine sugar, persimmon pulp, eggs, and baking soda in a mixing bowl. Mix well.
3. 3 Add flour, baking powder, cinnamon, vanilla, and salt. Pour in milk and melted butter. Stir to combine.
4. 4 Pour into the baking pan and bake in the preheated oven for 55 minutes. The pudding will rise but will fall when removed from the oven.
5. 5 Serve with whipped cream or caramel sauce, if desired. Enjoy!

By Stephanie

Ingredients

• ✓ persimmon pulp
• buttermilk
• baking soda
• all-purpose flour
• baking powder
• cinnamon
• salt
• white sugar
• egg
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine buttermilk and baking soda in a medium bowl.
3. 3 Combine flour, baking powder, cinnamon, and salt in a separate bowl.
4. 4 Mix together persimmon pulp and sugar in a large bowl until well combined. Mix in beaten eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter until incorporated. Pour batter into a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until edges pull away from the sides of the dish and cracks begin to appear in the center, 25 to 30 minutes. Chill in the refrigerator until serving.

By Amy

Ingredients

• ✓ persimmon pulp
• cooking spray
• all-purpose flour
• sugar
• brown sugar
• baking soda
• baking powder
• cinnamon
• salt
• egg
• milk
• butter

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Whisk flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, and salt together in a large bowl until thoroughly combined. Briefly beat eggs together in a separate large bowl, then whisk in milk until smooth.
3. 3 Add flour mixture to egg mixture in batches, alternating with persimmon pulp, mixing well after each addition. Stir in melted butter; transfer to the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool before serving.

By Cheryl Thomas

Ingredients

• ✓ persimmon pulp
• brown sugar
• margarine
• persimmon
• sugar
• butter
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• clove
• salt
• pecan
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. 2 Place brown sugar and margarine in the prepared pan; place in the preheated oven until sugar and margarine melts and bubbles, about 5 minutes. Remove pan from the oven; arrange persimmon slices in a single layer in the pan. Set aside.
3. 3 Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Stir in persimmon pulp.
4. 4 Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate large bowl; gradually add to batter, stirring until just combined (batter will be stiff). Stir in pecans and lemon zest. Spoon batter over persimmon slices in the pan.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting cake onto a serving platter.

By Jewissa

Ingredients

• ✓ persimmon pulp
• all-purpose flour
• baking soda
• cinnamon
• ginger
• butter
• white sugar
• egg

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

By Andrea

Ingredients

• ✓ persimmon pulp
• butter
• white sugar
• egg
• buttermilk
• baking soda
• all-purpose flour
• baking powder
• cinnamon
• salt
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
2. 2 Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
3. 3 Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
4. 4 Bake in the preheated oven until lightly golden and cooked through, about 1 hour.

By blahs4life

Ingredients

• ✓ persimmon pulp
• white sugar
• egg
• baking soda
• all-purpose flour
• salt
• baking powder
• cinnamon
• buttermilk
• heavy cream
• honey
• butter
• water
• white sugar
• flour
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
2. 2 Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
3. 3 Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
4. 4 Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
5. 5 Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
6. 6 Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

By Mariah Yarian Snapp

Ingredients

• ✓ persimmon pulp
• white sugar
• shortening
• egg
• all-purpose flour
• salt
• baking soda
• cinnamon
• nutmeg
• raisin paste
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2. 2 Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3. 3 Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Lisa

Ingredients

• ✓ persimmon pulp
• baking soda
• butter
• sugar
• all-purpose flour
• cinnamon
• clove
• nutmeg
• salt
• egg
• pecan
• raisin
• confectioners' sugar
• maple syrup
• butter
• vanilla extract
• salt
• green belt candy strip
• white chocolate chip
• shortening
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
2. 2 Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
3. 3 Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
4. 4 Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
5. 5 Drop batter onto the prepared baking sheet using a medium cookie scoop.
6. 6 Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
7. 7 Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
8. 8 Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
9. 9 Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.

By Culinary Envy