| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Grains |
|
Desserts, Fruits, Cyberealm |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Persimmon pulp |
| 3/4 |
c |
Honey |
| 1 1/2 |
c |
Whole wheat pastry flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
|
|
Pinch of ground cloves |
| 1/3 |
c |
Milk |
|
|
Salt to taste |
| 1 |
c |
Chopped nuts |
| 1 |
c |
Raisins |
INSTRUCTIONS
Cream butter. Add eggs, persimmon pulp and honey. Sift dry ingredients
together and mix in. Stir in milk. Add nuts and raisins and stir well.
Pour into greased 2-quart baking dish or bundt pan. Bake at 325F for 40-50
minutes until cake tester comes out clean. Serve warm with whipped cream or
brandy sauce.
Brandy Sauce: 2/3 c honey; 1/2 c water; pinch salt; 4 ts corn starch; 1/4
c water or apple juice; 4 ts butter; 6 tb brandy. Combine honey, water and
salt in small, heavy saucepan. Bring to a boil and cook 3-4 minutes.
Dissolve cornstarch in water, and add slowly to the honey mixture. Cook
over very low heat, stirring constantly until mixture thickens. (Watch
carefully to prevent scorching.) Remove from heat, add butter, stirring
until it is blended into the sauce. Add the brandy and stir well. Serve
over ice cream, pudding, or fruit. Makes about 1 1/4 cups. Note: This is
especially delicious made with a fruit-flavored brandy.
Typed for you by Loren Martin, Cyberealm BBS and home of Kook-Net Watertown
NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“There’s a limit to God’s patience”