Persimmon Pudding Cake with Saffron

persimmon pudding cake with saffron

This is a perfectly delicious recipe for persimmon pudding cake with a modern twist of adding saffron. Saffron is not a spice I grew up with, but soon after trying it initially in paella, it was my new comfort food flavor. There is something about saffron that I cannot resist. I find it so comforting and wonderful. I ran across a recipe for persimmon pudding with Saffron in the New York Times, and thought what a wonderful idea, to combine the perfect fall fruit, and saffron. I adapted the recipe to my own taste, and the result was the perfect dessert, revamped.

This was the only thing I had the opportunity to photograph from our Thanksgiving feast. We had a Steel Reserve Beer can turkey with an ancho chili rub. It was so moist, I told my hubby it was soggy, but in a good way. I let it rest on the beer can after roasting for about 2 hours, and when I removed it from the beer can, the cavity of the bird was still steamy. I made a white cornbread the day before for the dressing. That day I made a turkey stock from the neck and giblets and some fresh herbs. I added onions, celery, red and green peppers, and garlic, along with the turkey stock and crumbled white cornbread to make the dressing. I added a smoke bone to a big pot of collards for one of my favorite dishes. I thinly sliced my sweet potatoes and added to a baking dish with cream, bourbon, and nutmeg for a more sophisticated sweet potato casserole. I also made a corn casserole with three varieties of corn that was so delicious. I also did the classic green bean casserole, but instead of the cream of yucky soup, I made a béchamell sauce and added caramelized onions, bacon, and a little worcestershire. I topped it with Panko bread crumbs. I actually forgot the cranberry sauce, but made it the next day easily with 1 cup orange juice, 1 cup sugar, and a package of fresh cranberries. I made Alton Brown’s apple pie spiced with caraway seeds that was heavenly with vanilla ice cream for dessert, complete with the cute little black bird. We enjoyed lots of great wine, and enjoyed our feast all weekend. After dinner on Thursday, we went to the central Florida auto show, where we were able to walk off a few calories and drool over some beautiful new cars.

recipe photo

Yield: Serves 4

Persimmon Pudding Cake with Saffron Recipe

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3 cups persimmon pulp
4 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
15-20 strands saffron
2 sticks butter


Preheat oven to 350 degrees. Peel and seed persimmons, and mash them up a little more if needed. Add pulp to a large bowl. Add sugar, eggs, milk and melted butter.

Sift flour, baking soda, baking powder, ginger and nutmeg together. Whisk the flour mixture into the persimmon mixture. Add saffron, and whisk until mixture is just combined.

Pour into a greased 9x13 baking dish. Bake until dark brown, and cake passes the toothpick test, about 40-50 minutes.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  12 Responses to “Persimmon Pudding Cake with Saffron”

  1. redkathy — December 1, 2009 @ 7:54 pm

    Believe it or not, I never ate a persimmon. I’ve seen so many post with persimmon and well I guess I better find one and try it. Your cake looks delish, pudding cakes are always good. Saffron is an interesting spice, I like it very much. Hope you a nice holiday!
    .-= redkathy´s last blog ..Leftover Cranberry and Cooking RED to Remember =-.

  2. rebecca — December 1, 2009 @ 9:42 pm

    wow great recipe, and lovely blog, thanks so much for visiting mine Rebecca
    .-= rebecca´s last blog ..Spicy Roasted Brussels Sprouts and coupon! =-.

  3. Natasha - 5 Star Foodie — December 1, 2009 @ 9:56 pm

    Persimmon pudding cake, wow! That sounds amazing and I love the addition of saffron!
    .-= Natasha – 5 Star Foodie´s last blog ..Cooking Red to Remember: Smoked Serrano Chile Cranberry Reduction =-.

  4. Kim — December 3, 2009 @ 8:17 am

    I’ve never eaten a persimmon, either. I am going to hunt one down and try it. This cake looks so moist- the wetter and more moist a cake is, the more I love it and adding saffron is a great idea. It sounds like you had a wonderful Thanksgiving- I am so glad!! Now, onto Christmas…
    .-= Kim´s last blog ..Day 30. What a Long, Strange Month it’s Been =-.

  5. Divina — December 3, 2009 @ 9:09 am

    I had persimmon a long time ago. I ate it once and it was still raw and the second time I ate it, it was too soft. 😀 The addition of saffron sounds interesting. I wish you could send those those pudding to me. After Thanksgiving, it’s time for Christmas.
    .-= Divina´s last blog ..Forbidden Rice Risotto with Roasted Pumpkin and Chinese Broccoli =-.

  6. MaryMoh — December 4, 2009 @ 2:37 am

    I love persimmon. It is so sweet and delicious. I would love to try this…making it into a cake. I’m sure it’s very delicious.
    .-= MaryMoh´s last blog ..Wantans In Turkey Soup =-.

  7. [email protected]'s Recipes — December 4, 2009 @ 7:01 am

    Would love to try this one! I had never had anything like this!
    .-= [email protected]’s Recipes´s last blog ..Yogurt Coconut Rounds =-.

  8. Shannon at Old World Charm — December 5, 2009 @ 3:54 pm

    I bet that is DELICIOUS! I can almost taste it! 🙂

    .-= Shannon at Old World Charm´s last blog ..Recession Holiday Gifts: 15 Presents for Under $25 =-.

  9. Robin G — December 6, 2009 @ 11:33 pm

    I’ve never cooked with persimmon before. This might be one I have to try soon.
    .-= Robin G´s last blog ..Peppery Swedish Meatballs Recipe =-.

  10. Savory Tv — December 8, 2009 @ 9:39 pm

    We love saffron! The pudding cake sounds wonderful, thank you for the recipe!

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