1/2 cup Butter
1 1/4 cups Sugar
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
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