Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Persimmon Pulp; * See Note |
3 \N | Eggs; Beaten |
1¾ cup | Milk |
2 cups | All-Purpose Flour; Sifted |
½ teaspoon | Baking Soda |
1 teaspoon | Salt |
1½ cup | Sugar |
1 teaspoon | Ground Coriander |
3 tablespoons | Melted Butter |
\N \N | Heavy Cream; Whipped |
* use fresh or frozen persimmon pulp that has been mashed and sieved.
1--mix persimmon pulp, eggs and milk. 2--sift together flour, baking soda, salt, sugar and coriander. 3--pour persimmon mixture into dry mixture; add butter and stir briefly. 4--pour into a greased 13x9x2 inch baking pan.
Bake at 325 degrees for about one hour. Serve warm or cold with whipped cream. Makes about 12 servings. Jo Merrill Recipe by: Jo Merrill
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@...> on Oct 26, 1997