We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Buy into the firm foundation - Jesus!

Indiana Persimmon Almond Pudding Cake

0
(0)
CATEGORY CUISINE TAG YIELD
Fruits, Eggs, Dairy Indian Cakes, Desserts, Fruits 12 Servings

INGREDIENTS

1/2 c Butter
1 1/4 c Sugar
2 Eggs
1 3/4 c All-purpose Flour
1 1/2 ts Baking Powder
1/4 ts Salt
1/2 ts Baking Soda
1 c Sieved Persimmon Pulp
1/4 c Buttermilk
1 c Ground; unblanched almonds
Sugar

INSTRUCTIONS

Preheat oven to 350 degrees. In a large bowl of electric mixer, place
butter and sugar. Beat together until very light and fluffy. Add eggs, one
at a time, and beat smooth.
In a small bowl, stir flour with baking powder, salt and soda. Add dry
ingredients alternately with persimmon pulp (made by putting about 1 pt. of
ripe persimmons through ricer or mashing and sieving) and buttermilk to the
creamed mixture, mixing until smooth. Stir in ground almonds.
Pour into greased 10" tube pan. Bake for 45-55 min., or until a toothpick
inserted into center of cake comes out clean.
Cool in pan about 15 min. before turning out. If desired, dust each slice
with powdered sugar and garnish with fresh red and green grapes.
Makes about 12 servings Source: James Whitcomb Riley Cookbook From The
Cookie Lady's Files
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on
Oct 26, 1997

A Message from our Provider:

“If God is your Copilot – swap seats!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?