Indiana Persimmon Almond Pudding Cake
Yield
12 servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
persimmon pulp
sieved |
* |
| ¼ | cup |
buttermilk
|
|
| 1 | cup |
almonds
unblanched, ground |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
persimmon pulp
sieved |
* |
| 59 | ml |
buttermilk
|
|
| 237 | ml |
almonds
unblanched, ground |
|
| 1 | x |
powdered sugar
|
*
|
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.
