Post by JJ Judkins on Feb 17, 2006 22:05:25 GMT -6
* Exported from MasterCook *
Indiana Persimmon Almond Pudding Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter
1 1/4 cups Sugar
2 Eggs
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
Sugar
Preheat oven to 350 degrees F.
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 about 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
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Per Serving (excluding unknown items): 228 Calories; 9g Fat (33.6% calories from fat); 3g Protein; 35g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES :
Formatted by JJ
moonrunner.proboards2.com/
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0