Search
by Ingredient

Almond Persimmon Pudding

StarStarStarStarEmpty star

Submitted by neha

YIELD

8 servings

PREP

10 min

COOK

120 min

READY

130 min

Ingredients

1 ½ 355
CUPS ML ALL-PURPOSE FLOUR
sifted
1 ½ 7.5
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
ground
2 2
LARGE LARGE EGGS
1 ¼ 296
CUPS ML SUGAR
1 ½ 355
CUPS ML PERSIMMON PULP
sieved *
¼ 59
CUP ML BUTTER
or margarine; melted
¾ 177
CUP ML MILK
1 237
½ 118
CUP ML ALMONDS
chopped *
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 346 20% 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?
Trans-fat Free
 

Email this recipe