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Persimmon Pudding Cake

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Submitted by cecil

YIELD

16 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

Cake
158
CUP ML SUGAR
79
CUP ML CORN OIL
1 237
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML WATER
warm
2 2
EACH EACH PERSIMMONS
very ripe, finely diced *
3 45
TABLESPOONS ML BRANDY
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
½ 118
½ 118
CUP ML WALNUTS
chopped
Topping (optional)
1 237
CUP ML RICOTTA CHEESE
part-skim
3 45
TABLESPOONS ML YOGURT, NON-FAT
plain
3 45
TABLESPOONS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML BRANDY

Directions

Stir together sugar and corn oil.

Sift together the flour, salt, cinnamon and nutmeg; add to the sugar and oil.

(The batter will be stiff and crumbly so far.)

Dissolve the baking soda in the warm water and add to the batter.

Mix the persimmons, brandy and vanilla together in a separate bowl then add to the batter.

Add the egg substitute, mixing thoroughly but lightly.

Add the raisins and nuts; stir until mixed.

Pour batter into a loaf pan lined with foil and sprayed with nonstick vegetable coating.

Bake in a pre-heated 350-degree oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Pull the pudding cake out of the pan by the foil and cool.

Serve each slice with 1 tablespoon topping, if desired.

Makes 16 slices.

TOPPING: Blend all ingredients in a food processor with a metal blade until satin smooth.

Refrigerate in a tightly covered container.

Makes 1 cup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 184 40% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 128mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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