You are here

Persimmon Pudding Cake

Ingredients
2 tsp corn-free vegetable shortening
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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

Rate It

Your rating: None
4.18421
Average: 4.2 (19 votes)