Almond Persimmon Pudding

Title:
Almond Persimmon Pudding

Yield:
8 Servings

Categories:
Desserts,
Fruits,
La-times




Ingredients:





 1 1/2 c  Sifted flour


 1 1/2 ts Baking soda


   1/2 ts Salt


   1/2 ts Ground cinnamon


     2    Eggs


 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.


 


 (C) 1992 The Los Angeles Times


 Posted to MC-Recipe Digest V1 #867 by Nancy Berry 
on


 Oct 26, 1997