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Persimmon Pudding


2 cups persimmon pulp (1 pint)
2 cups sugar
2 eggs, beaten
1 3/4 cup sifted flour
1 cup half and half
2 t. baking powder
1 t. baking soda
1 cup buttermilk
1/2 cup melted butter
Dash of cinnamon


Combine persimmon pulp, sugar, and eggs. Stir flour with baking powder; add to persimmon mixture alternating with a combination of cream, buttermilk, and soda. Use a pastry brush to coat baking pan well with melted butter. Stir remaining butter into persimmon mixture. Stir in cinnamon. Stir well and pour into 9×13 – 3 inch baking pan. Bake at 325 F for one hour.