Recipe adapted from the 1960s Home Extension Cookbook-Bertha Jackson. 1. Cream sugar and butter. 2. Add eggs and then persimmon pulp. 3. Combine dry ingredients and add to rest of the ingredients. 4.

Somewhere between gingerbread and pumpkin pie lies this irresistible persimmon pudding from Camari Mick, pastry chef at The Musket Room and Raf’s in New York City. The moist, gooey cake shines a ...

Recipe adapted from NC State University and N.C. A&T State University. 1. Preheat oven to 350 degrees Fahrenheit. 2. Cut the persimmons in half. Scoop out the pulp using a spoon and chop it finely on ...