Recipe: Persimmon Pudding

The persimmon is a fall citrus fruit, native to China and Japan, with a soft plum-like texture when ripe. This recipe is vegan and oil-free. It is also my favourite cake. A single batch fills a bread pan; a double batch fills a ring-form pan.

1 cup ripe persimmon pulp
(about 3 small fruit, peeled and mashed)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup white flour
3/4 cup white sugar
1/2 cup (any sort of) milk

Preheat oven to 350 degrees.
Mix the persimmon and soda.
Mix together with everything else.
Pour into pan and bake for 1 hour.
Serve with vanilla ice cream.