PKD Recipes

Although persimmon cake is an American dessert, it is similar to traditional English Christmas pudding or quince pudding. This style of pudding-cake is generally either steamed or cooked in an oven with a water bath, or Bain-marie. These methods of cooking ensure the pudding remains moist, does not dry out or form a crust.

Ingredients
¼ C coconut oil
1 C. Just like sugar baking® or
½ C. tupelo honey
1 C. spelt flour
1 C. persimmon pulp
(3 ripe persimmons, peeled, seeded)
1 Tbsp non-alcoholic extract brandy extract(omit)
2 large eggs, slightly beaten
2 tsp baking soda
½ tsp vanilla extract
½ tsp ground cinnamon
1 tsp ground cloves
½ C. chopped walnuts
1 C. currants or raisins

Preparation
In a large bowl, cream together the coconut oil and sweetener with an electric mixer at medium speed. Add spelt flour, ½ cup at a time, alternating with the persimmon pulp, eggs, and baking soda. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the batter comes together, about 5 minutes. Use coconut oil on the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the oiled lid on tightly and lock into place. Put the mold on the stove top in a bigger pot filled with enough water for ample steam so the pudding cooks thoroughly.
Bring the water to a simmer. Simmer over low to medium-low heat for about 2 hours. Make sure the water doesn’t evaporate; add more water as needed. After steaming 1 ½ hours, check with a cake tester for firmness. When the tester comes out clean, the pudding is done. Take the mold out of the water, remove lid, and unmold the cake when cool, (45 minutes-1 hour). While the cake is steaming, prepare the hard sauce.

Hard Sauce Ingredients
1 C. Just like sugar baking® or
½ C. tupelo honey
¼ tsp nutmeg
¼ tsp allspice
2 Tbsp spelt flour
5 Tbsp water
¼ C. coconut oil
1 Tbsp vanilla or
1 Tbsp rum extact

Hard Sauce Preparation
In a small saucepan, combine the sweetener, flour, nutmeg, allspice and water until smooth. Add all ingredients to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in coconut oil and extracts. Serve over warm persimmon cake. Refrigerate.