Persimmon Pudding Cake

60 minutes Prep: 15 minutes Cook: 45 minutes

184 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients


Cake
2/3	cup	sugar
1/3	cup	corn oil
1	cup	flour, unbleached all-purpose	sifted
1/4	teaspoon	salt
1	teaspoon	cinnamon
1/4	teaspoon	nutmeg
2	teaspoons	baking soda
2	teaspoons	water	warm
2	each	persimmons	very ripe, finely diced
3	tablespoons	brandy
1	teaspoon	vanilla extract
1/2	cup	liquid egg substitute
1/2	cup	raisins, seedless
1/2	cup	walnuts	chopped

Topping (optional)
1	cup	ricotta cheese	part-skim
3	tablespoons	yogurt, non-fat	plain
3	tablespoons	sugar
1	teaspoon	vanilla extract
1	tablespoon	brandy

Directions

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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Nutrition Facts

Serving Size 57g

Amount per Serving

Calories 184 40% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 128mg	5%
Total Carbohydrate 22.0g	7%
Dietary Fiber 1.0g	3%
Sugars 14.0g
Protein 4.0g	8%

Vitamin A	1%		Vitamin C	0%
Calcium	3%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Mexican Fudge

This was a great recipe! Everyone loved it. We ate it after it had cooled about 30 minutes. I dont think it would be good cold. Good with tortilla chips or crackers.