Almond persimmon pudding

Yield: 8 servings

Measure Ingredient
1½ cup Sifted flour
1½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground cinnamon
2 \N Eggs
1¼ cup Sugar
1½ cup Sieved persimmon pulp
¼ cup Butter or margarine; melted
¾ cup Milk
1 cup Raisins
½ cup Chopped almonds
\N \N Bottled hard sauce OR whipped cream

Resift flour with soda, salt and cinnamon. Beat eggs until light.

Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds. Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325F 1½ to 2 hours or until done.

Serve warm with hard sauce or cold with whipped cream.

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