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Persimmon Cake

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Submitted by jughead

YIELD

servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

½ 118
1 237
CUP ML SUGAR
1 237
CUP ML PERSIMMON PULP *
2 2
LARGE LARGE EGGS
¼ 1.3
TEASPOON ML BAKING SODA
2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT

Directions

Cream the shortening and sugar together, add the persimmon pulp and beaten eggs.

Sift the dry ingredients and add to the liquid mixture.

Beat well, then pour into a greased pan and bake in a moderate oven (325 to 350℉ (180℃) F) for about an hour.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 465 6% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 367mg 15%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 7%
Sugars g
Protein 19g
Vitamin A 2% Vitamin C 7%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 

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