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Indiana Persimmon Almond Pudding Cake Recipe




Ingredients


Recipe Info
Category : Baked Food
Rating : 3
Contributor : 0
Print Recipe
Directions

1/2 cup Butter

1 1/4 cups Sugar

2 Eggs

1 3/4 cups All-purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Baking Soda

1 cup Sieved Persimmon Pulp

1/4 cup Buttermilk

1 cup 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 abou t 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 Source: James Whitcomb Riley Cookbook From The Cookie Lady's Files



Indiana Persimmon Almond Pudding Cake Recipe





 
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