Almond Persimmon Pudding

* 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

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