Indiana Persimmon Almond Pudding Cake 1/2 c Butter
1 1/4 c Sugar
2 Eggs
1 3/4 c All-purpose Flour
1 1/2 ts Baking Powder
1/4 ts Salt
1/2 ts Baking Soda
1 c Sieved Persimmon Pulp
1/4 c Buttermilk
1 c Ground; unblanched almonds
Sugar
Preheat oven to 350 degrees. In a large bowl of electric mixer, place
butter and sugar. Beat together until very light and fluffy. Add
eggs, one at a time, and beat smooth.
In a small bowl, stir flour with baking powder, salt and soda. Add dry
ingredients alternately with persimmon pulp (made by putting about 1
pt. of ripe persimmons through ricer or mashing and sieving) and
buttermilk to the creamed mixture, mixing until smooth. Stir in
ground almonds.
Pour into greased 10" tube pan. Bake for 45-55 min., or until a
toothpick inserted into center of cake comes out clean.
Cool in pan about 15 min. before turning out. If desired, dust each
slice with powdered sugar and garnish with fresh red and green grapes.
Makes about 12 servings Indiana Persimmon Almond Pudding Cake printer friendly version located here.
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