Persimmon Pudding Cake Recipe

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Persimmon Pudding Cake
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Ingredients:

Directions:

  1. In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted near center comes out clean. Serve warm or at room temperature with whipped cream if desired. Yield: 20-24 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 471.3 Kcal (1973 kJ)
Calories from fat 76.31 Kcal
% Daily Value*
Total Fat 8.48g 13%
Cholesterol 40.13mg 13%
Sodium 257.32mg 11%
Potassium 219.09mg 5%
Total Carbs 89.79g 30%
Sugars 26.36g 105%
Dietary Fiber 2.98g 12%
Protein 8.58g 17%
Vitamin C 3mg 5%
Iron 0.6mg 3%
Calcium 38.4mg 4%
Amount Per 100 g
Calories 231.63 Kcal (970 kJ)
Calories from fat 37.51 Kcal
% Daily Value*
Total Fat 4.17g 13%
Cholesterol 19.72mg 13%
Sodium 126.46mg 11%
Potassium 107.68mg 5%
Total Carbs 44.13g 30%
Sugars 12.95g 105%
Dietary Fiber 1.47g 12%
Protein 4.22g 17%
Vitamin C 1.5mg 5%
Iron 0.3mg 3%
Calcium 18.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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