Persimmon Pudding Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup brandy 
• 6 tablespoon butter cooled melted
• 1 cup raisins dried
• 1.3 cup flour all-purpose
• 2 tablespoon honey 
• 0.5 teaspoon kosher salt 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 1.5 cup coursely walnuts toasted chopped
• 2 cup whipped cream 
• 1.5 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• springform pan

Directions

1. Place the oven rack in the center position and preheat the oven to 350 degrees F.Butter the bottom and sides of a 10-inch springform pan.
2. Place a round of parchment on the bottom.
3. Place the raisins in a small bowl and pour the brandy over.
4. Let soften about 20 minutes.
5. Cut the persimmons in half, then scoop the pulp from the skins and place the pulp in a large bowl. Discard skins. Mash the pulp with a fork until until smooth.
6. Add the lightly beaten eggs, milk, vanilla, honey, melted butter and sugar. Stir to combine.In a separate large bowl, combine flour, salt, baking soda, and baking powder.
7. Add the wet ingredients to the dry ingredients in 3 additions. Stirring to combine between each addition. Fold in the raisins and any remaining brandy along with the walnuts.
8. Pour the batter into the prepared pan. It should come to about 1-inch from the top. Don’t overfill.
9. Place the filled pan a a rimmed baking sheet and transfer to the heated oven.
10. Bake until the cake has risen, is firm to the touch and begins to pull away from the sides of the pan, about 1 ½ to 1 3/4 hours.
11. Remove from oven and let cool on a wire rack. Once cool run a small knife along the edge to loosen the cake from the pan, then remove ring.
12. Cut into wedges and serve with whipped cream, if using.