Persimmon pudding cake
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Persimmon pudding cake
  Pudding    Cakes  
Last updated 6/12/2012 12:50:35 AM. Recipe ID 12017. Report a problem with this recipe.
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      Title: Persimmon pudding cake
 Categories: Cakes
      Yield: 16 Servings
    2/3 c  Sugar
    1/3 c  Corn oil
      1 c  Sifted unbleached flour
    1/4 ts Salt
      1 ts Cinnamon
    1/4 ts Nutmeg
      2 ts Baking soda
      2 ts Warm water
      2    Very ripe persimmons,
           -finely diced
      3 tb Brandy
      1 ts Vanilla
    1/2 c  Liquid egg substitute
    1/2 c  Seedless raisins
    1/2 c  Chopped walnuts

MMMMM---------------------TOPPING, OPTIONAL--------------------------
      1 c  Part-skim ricotta cheese
      3 tb Plain nonfat yogurt
      3 tb Sugar
      1 ts Vanilla extract
      1 tb Brandy
  Stir together sugar and corn oil.  Sift together the flour, salt,
  cinnamon and nutmeg; add to the sugar and oil. (The batter will be
  stiff and crumbly so far.) Dissolve the baking soda in the warm water
  and add to the batter.
  Mix the persimmons, brandy and vanilla together in a separate bowl
  then add to the batter.  Add the egg substitute, mixing thoroughly
  but lightly. Add the raisins and nuts; stir until mixed.
  Pour batter into a loaf pan lined with foil and sprayed with nonstick
  vegetable coating.  Bake in a pre-heated 350-degree oven for about 45
  minutes, or until a toothpick inserted in the center comes out clean.
  Pull the pudding cake out of the pan by the foil and cool.
  Serve each slice with 1 tablespoon topping, if desired.
  Makes 16 slices.
  TOPPING: Blend all ingredients in a food processor with a metal blade
  until satin smooth.
  Refrigerate in a tightly covered container.
  Makes 1 cup.

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Recipe ID 12017 (Apr 03, 2005)

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