Persimmon upside down cake
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 2 | cups | Light brown sugar |
| 1 | Egg | |
| 2 | cups | Flour |
| dash | Salt | |
| 2 | teaspoons | Baking powder |
| 1 | cup | Persimmon pulp |
| ½ | cup | Chopped nuts |
| 1 | cup | Water |
Directions
Cream the butter and one cup of the brown sugar until light and fluffy. Beat in the egg. Sift togetehr the flour, salt and baking powder and add alternately with the persimmon pulp to the creamed mixture. Stir in the nuts. Batter will be thick. Heat remaining brown sugar with the water until it boils. Boil one minute and pour into a greased 9 x 5 loaf pan. Pour the batter on top and bake 40 minutes at 350 degrees. Randy Rigg Submitted By RANDY RIGG On 08-30-95