Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Persimmon Pudding Cake
1 c Milk
2 1/4 c Sugar
1 ts Vanilla extract
1 1/2 ts Salt
4 1/2 tb Butter; softened
3 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Baking soda
3 c Ripe persimmon pulp
1 c Dates; chopped
1 c Coconut; flaked
1 c Walnuts or pecans; chopped
Whipped cream; optional
In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well.
Stir in butter. Combine flour, cinnamon and baking soda; add to milk
mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a
greased 13 x 9 x 2 inch baking pan. Bake at 325 degrees for 1 hour or
until a toothpick inserted near center comes out clean. Serve warm or
at room temperature with whipped cream if desired. Yield: 20-24
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.