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Almond Persimmon Pudding
1 1/2 c Sifted flour
1 1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1 1/4 c Sugar
1 1/2 c Sieved persimmon pulp
1/4 c Butter or margarine; melted
3/4 c Milk
1 c Raisins
1/2 c Chopped almonds
Bottled hard sauce OR whipped cream
Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds. Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.
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