Indiana Persimmon Almond Pudding Cake

80 minutes Prep: 25 minutes Cook: 55 minutes

277 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1/2	cup	butter
1 1/4	cups	sugar
2	large	eggs
1 3/4	cups	flour, all-purpose
1 1/2	teaspoons	baking powder
1/4	teaspoon	salt
1/2	teaspoon	baking soda
1	cup	persimmon pulp	sieved
1/4	cup	buttermilk
1	cup	almonds	unblanched, ground
1	x	sugar

Directions

Preheat oven to 350 degrees.

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 pint 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 inch 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.

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Nutrition Facts

Serving Size 70g

Amount per Serving

Calories 277 41% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 56mg	19%
Sodium 144mg	6%
Total Carbohydrate 37.0g	12%
Dietary Fiber 1.0g	6%
Sugars 22.0g
Protein 5.0g	10%