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| Persimmon Pudding Cake |
"A dense and filling cake, first-rate within the fall and wintry weather."
Ingredients :
- 3/four cup white sugar
- 1 cup all-motive flour
- 1 cup persimmon pulp
- 1 teaspoon baking soda
- half of teaspoon baking powder
- half teaspoon salt
- 1/2 cup raisins
- half of cup chopped walnuts
- half cup milk
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (a hundred seventy five ranges C). Lightly grease one 9 or 10 inch bundt pan.
- Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the organized pan.
- Bake at 350 stages F (one hundred seventy five ranges C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.
Notes :
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