Persimmon Cake
Yield
servingsPrep
15 minCook
60 minReady
75 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
persimmon pulp
|
* |
| 2 | large |
eggs
|
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
persimmon pulp
|
* |
| 2 | large |
eggs
|
|
| 1.3 | ml |
baking soda
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 2.5 | 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.
