Persimmon Pudding Cake
1/2 cup honey
2-3 medium-sized persimmons (approx.)
1 tsp arrowroot
1 cup less
1 tsp whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup soybean milk
1/2 cup chopped raisins
1/2 cup chopped nuts
Cream together shortening and honey.
Puree persimmons in blender or food processor with steel blade.
Blend 1 cup puree into honey mixture.
Sift together dry ingredients.
Add to persimmon mixture alternately with the soybean milk.
Stir in raisins and nuts.
This makes a thin batter.
Pour into greased 8-inch-square pan and set in a pan of hot water to bake.
Bake at 350° 1 1/4-1 1/2 hours, or until a toothpick inserted in the center of the cake comes out clean.