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Randy's Christmas Persimmon Cake

 
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Randy's Christmas Persimmon Cake recipe

Yield

36

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons butter
2 cups sugar
2 cups persimmon pulp
*
2 cups nuts
chopped
1 cup raisins, seedless
1 cup dates
chopped
1 tablespoon orange zest
4 cups all-purpose flour
sifted
4 teaspoons baking soda
3 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon allspice
*
½ teaspoon nutmeg
1 cup milk
2 teaspoons vanilla extract

Directions

Cream butter and sugar.

Add persimmon pulp and nuts, raisins, dates and orange peel.

Sift flour, soda and spices.

Add flour mixture alternately with milk, beginning and ending with flour.

Add vanilla.

Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 ¾ hours or until a cake tester comes out clean.

Let cool.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 161726% of calories from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 650mg 27%
Total Carbohydrate 95g 95%
Dietary Fiber 16g 62%
Sugars g
Protein 59g
Vitamin A 8% Vitamin C 21%
Calcium 20% Iron 58%
* based on a 2,000 calorie diet How is this calculated?

 

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