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Indiana Persimmon Almond Pudding Cake

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

55 min

Ready

75 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup butter
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1 ¼ cups sugar
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2 large eggs
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1 ¾ cups all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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½ teaspoon baking soda
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1 cup persimmon pulp
sieved
*
¼ cup buttermilk
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1 cup almonds
unblanched, ground
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1 x powdered sugar
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Ingredients

Amount Measure Ingredient Features
118 ml butter
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296 ml sugar
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2 large eggs
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414 ml all-purpose flour
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7.5 ml baking powder
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1.3 ml salt
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2.5 ml baking soda
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237 ml persimmon pulp
sieved
*
59 ml buttermilk
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237 ml almonds
unblanched, ground
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1 x powdered sugar
* Camera

Directions

Preheat oven to 350℉ (180℃).

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 and buttermilk to the creamed mixture, mixing until smooth.

Stir in ground almonds.

Pour into greased 10 inch tube pan.

Bake for 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.

Cool in pan about 15 minutes before turning out.

If desired, dust each slice with powdered sugar and garnish with fresh red and green grapes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 27741% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 144mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 2%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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