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Almond Persimmon Pudding

 

53

Yield

8

servings

Prep

10

min

Cook

120

min

Ready

130

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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