Persimmon Pudding Cake | Shelby’s Cookbook

Ingredients

• 2 cups of ripe Hachiya persimmon pulp
• ½ cup sugar
• 4 eggs
• ½ cup (1 stick) melted butter
• ¾ cups milk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1 cup chopped nuts (pecans or walnuts)
• Whipping cream, for serving