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Persimmon Pudding Cake
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Submitted by:
Jimmy |
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Persimmons are very good. Make sure to get very soft ones so they are easily pureed. |
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INGREDIENTS:
- 2 cup(s) , Persimmons Pureed
- 3 large , Eggs Beaten
- 1/2 cup(s) , Butter Melted
- 1 1/4 cup(s) , Sugar
- 1 1/2 cup(s) , A.P.Flour
- 1 teaspoon(s) , Baking Powder
- 1 teaspoon(s) , Baking Soda
- 1/2 teaspoon(s) , Salt
- 2 teaspoon(s) , Ground Ginger
- 1/2 teaspoon(s) , Nutmeg
- 2 1/4 cup(s) , Milk
- 1 teaspoon(s) , Lemon Zest Grated
- 1 teaspoon(s) , Fresh Lemon Juice
- 1/2 cup(s) , Raisins
- 1/2 cup(s) , Pecans Chopped
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| Instructions: |
Butter a 9 x 13-inch pan and set aside. Position a rack in the middle of the oven and preheat to 350 F.
Sieve the persimmon puree into a large bowl. Add the eggs and melted butter; whisk to blend.
In a separate bowl, sift the dry ingredients together. Add to the persimmon mixture in three additions, alternating with the milk.
Stir in the lemon zest, juice, raisins, and nuts, mixing just to blend.
Pour the batter into the prepared pan and bake for 40 to 50 minutes or until the cake has set. Serve warm. |
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