The best delicious Persimmon Pudding Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Persimmon Pudding Cake recipe today!
Hello my friends, this Persimmon Pudding Cake recipe will not disappoint, I promise! Made with simple ingredients, our Persimmon Pudding Cake is amazingly delicious, and addictive, everyone will be asking for more Persimmon Pudding Cake.
What Makes This Persimmon Pudding Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Persimmon Pudding Cake.
Ready to make this Persimmon Pudding Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CAKE
2/3 c Sugar
1/3 c Corn oil
1 c Sifted unbleached flour
1/4 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
2 ts Baking soda
2 ts Warm water
2 Very ripe persimmons,
-finely diced
3 tb Brandy
1 ts Vanilla
1/2 c Liquid egg substitute
1/2 c Seedless raisins
1/2 c Chopped walnuts
TOPPING, OPTIONAL
1 c Part-skim ricotta cheese
3 tb Plain nonfat yogurt
3 tb Sugar
1 ts Vanilla extract
1 tb Brandy
Stir together sugar and corn oil. Sift together the flour, salt,
cinnamon and nutmeg; add to the sugar and oil. (The batter will be
stiff and crumbly so far.) Dissolve the baking soda in the warm water
and add to the batter.
Mix the persimmons, brandy and vanilla together in a separate bowl
then add to the batter. Add the egg substitute, mixing thoroughly
but lightly. Add the raisins and nuts; stir until mixed.
Pour batter into a loaf pan lined with foil and sprayed with nonstick
vegetable coating. Bake in a pre-heated 350-degree oven for about 45
minutes, or until a toothpick inserted in the center comes out clean.
Pull the pudding cake out of the pan by the foil and cool.
Serve each slice with 1 tablespoon topping, if desired.
Makes 16 slices.
TOPPING: Blend all ingredients in a food processor with a metal blade
until satin smooth.
Refrigerate in a tightly covered container.
Makes 1 cup.
Yields
16 Servings
Leave a Reply