Perslmmon puddlng cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Eggs |
| 1 | cup | Milk |
| 2¼ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1½ | teaspoon | Salt |
| 4½ | tablespoon | Butter or margarine -- |
| Softened | ||
| 3 | cups | All-purpose flour |
| 1½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Baking soda |
| 3 | cups | Ripe persimmon pulp |
| 1 | cup | Chopped dates |
| 1 | cup | Flaked coconut |
| 1 | cup | Chopped walnuts or pecans |
| Whipped cream, optional | ||
Directions
In a bowl, beat eggs. Add milk, sugar, vanilla and salt: mix well.
Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 deg. for 1 hour or until a toothpick inserted near center comes out clean. Serve warm or at room temperature with whipped cream if desired. Yield: 20-24 servings
Recipe By : Taste of Home