Grandma's Holiday Persimmon Delight
This delightful dessert, often mistaken for a traditional pudding, boasts a texture that is closer to an incredibly moist cake. It has become a cherished holiday staple in my family, bringing back memories of my grandmother meticulously crafting it every Thanksgiving and Christmas. The secret to this dish's deliciousness was discovered when Grandma observed a fellow shopper using spice cake mixes to create persimmon pudding. In that fateful grocery line that year, she learned a trick that changed our festive gatherings forever. People often express skepticism about persimmons, but they invariably find themselves asking for another slice of this warm, fragrant treat that combines the flavors of the season with the loving touch of family traditions.
12
Servings
200
Calories
6
Ingredients
Ingredients
spice cake mix
1 (18 3/4 ounce) box (dry ingredient)
eggs
3 (beaten)
oil
1/4 cup (vegetable or canola oil)
water
1 1/2 cups (liquid)
persimmon pulp
1 pint (pureed pulp from ripe persimmons)
whipped topping
optional (for serving)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
In a large mixing bowl, combine the spice cake mix, eggs, oil, and water. Make sure to check the label on your cake mix package, as the quantity of eggs, oil, and water may vary depending on the brand.
3
Once the mixture is well blended, gently fold in the persimmon pulp until fully incorporated. This will add moisture and a unique flavor to the cake.
4
Prepare a 9"x13" cake pan by lightly greasing it to prevent sticking. Pour the persimmon batter into the prepared pan, spreading it evenly.
5
Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Note that this delightful 'cake' will not rise significantly, so don't worry if it looks flat.
6
After baking, allow the persimmon delight to cool in the pan for a bit, then transfer it to a wire rack to cool completely.
7
Serve chilled or at room temperature, optionally topped with Cool Whip or whipped cream to enhance the sweetness and add a creamy texture.
Nutrition Information
7.5g
Fat
30g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The recipe is called Grandma's Holiday Persimmon Delight.
What is the texture of the Persimmon Delight?
While often mistaken for a traditional pudding, its texture is closer to an incredibly moist cake.
What are the primary holiday occasions for serving this dish?
It is a cherished holiday staple typically served during Thanksgiving and Christmas.
What is the secret to making this recipe easily?
The secret discovered by the creator's grandmother is using a spice cake mix as the base.
How many servings does this recipe yield?
This recipe makes 12 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size pan is needed for this recipe?
You should use a 9x13-inch cake pan.
How long does the Persimmon Delight need to bake?
It needs to bake for 50 to 55 minutes.
Should I be concerned if the cake does not rise?
No, this cake does not rise significantly, so it is normal for it to look flat.
What type of cake mix is required?
You need one 18 3/4 ounce box of spice cake mix.
How many eggs are used in the recipe?
The recipe calls for 3 beaten eggs.
How much oil is required for the batter?
You will need 1/4 cup of vegetable or canola oil.
What is the liquid component of the batter?
The recipe requires 1 1/2 cups of water.
How much persimmon pulp should be used?
You need 1 pint of pureed pulp from ripe persimmons.
How is the persimmon pulp added to the mixture?
The pulp should be gently folded into the blended cake mixture until fully incorporated.
What are the recommended toppings for serving?
It can be topped with Cool Whip or whipped cream to enhance the sweetness.
Should the dish be served warm or cold?
It can be served chilled or at room temperature.
How many calories are in one serving?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 7.5g of fat.
How many carbohydrates are in a single serving?
There are 30g of carbohydrates per serving.
What is the protein content of this dessert?
Each serving provides 2.5g of protein.
How do you test if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Should the pan be greased before baking?
Yes, the 9x13 pan should be lightly greased to prevent sticking.
Do you need to follow the cake mix box instructions exactly?
You should check the box as the required quantity of eggs, oil, and water may vary by brand.
What should I do after removing the cake from the oven?
Allow it to cool in the pan briefly, then transfer it to a wire rack to cool completely.
Is the persimmon pulp used raw or cooked?
The recipe uses pureed pulp from ripe persimmons added directly to the batter.
How many ingredients are in this recipe total?
There are 6 total ingredients including the optional topping.
What kind of oil is best for this recipe?
Vegetable or canola oil is recommended.
Is this recipe considered a pudding or a cake?
It is called a 'pudding' by some but has the texture of a moist cake.
What categories does this recipe fall under?
It is categorized under desserts, holiday recipes, and family traditions.