Almond Persimmon Pudding

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Title: Almond Persimmon Pudding
Yield: 8 Servings
Categories: Desserts, Fruits, La-times


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