*  Exported from  MasterCook  *
 
                          Almond Persimmon Pudding
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 La-Times
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          Sifted flour
    1 1/2  teaspoons     Baking soda
      1/2  teaspoon      Salt
      1/2  teaspoon      Ground cinnamon
    2                    Eggs
    1 1/4  cups          Sugar
    1 1/2  cups          Sieved persimmon pulp
      1/4  cup           Butter or margarine -- melted
      3/4  cup           Milk
    1      cup           Raisins
      1/2  cup           Chopped almonds
                         Bottled hard sauce -- =OR=- Whipped cream
 
 Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat
 in sugar. Stir in persimmon pulp and melted butter. Add flour mixture
 alternately with milk and beat until smooth. Fold in raisins and
 almonds.
 Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot
 water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard
 sauce or cold with whipped cream.
 
  (C) 1992 The Los Angeles Times
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving