Almond Persimmon Pudding
53
53
Ingredients
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 ½ | cups |
persimmon pulp
sieved |
* |
| ¼ | cup |
butter
or margarine; melted |
|
| ¾ | cup |
milk
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
almonds
chopped |
* |
| 1 | x |
whipped cream
or hard bottled sauce |
* |
Directions
Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds.
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325℉ (160℃) 1½ to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.
Nutrition Facts
Serving Size 116g (4.1 oz)Amount per Serving
Calories 34620% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
22%
Trans Fat
0g
Cholesterol 70mg
23%
Sodium 320mg
13%
Total Carbohydrate
22g
22%
Dietary Fiber 1g
5%
Sugars g
Protein
11g
Vitamin A 6%
•
Vitamin C 6%
Calcium 5%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
