Persimmon Mold Recipe
Ingredients
1/3 cup low-calorie margarine
1 cup granulated brown sugar
3 eggs
1 1/2 cup sifted all-purpose flour
2 tsp baking powder
1/2 cup skim milk
1 1/2 cup persimmon pulp
1/2 tsp cinnamon, nutmeg
Directions
Beat margarine and brown sugar replacement together until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder in a bowl.
Add flour mixture to eggs alternately with milk, beginning and ending with flour.
Fold in persimmon pulp, cinnamon, and nutmeg.
Transfer to a 1 1/2 qt. (1 1/2 L) lightly greased baking dish.
Place baking dish in a pan of water.
(Water should reach halfway up sides of baking dish.
Add extra water if needed while baking.) Bake at 325°F (165°C) for 50 to 60 minutes or until custard tests done.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder in a bowl.
Add flour mixture to eggs alternately with milk, beginning and ending with flour.
Fold in persimmon pulp, cinnamon, and nutmeg.
Transfer to a 1 1/2 qt. (1 1/2 L) lightly greased baking dish.
Place baking dish in a pan of water.
(Water should reach halfway up sides of baking dish.
Add extra water if needed while baking.) Bake at 325°F (165°C) for 50 to 60 minutes or until custard tests done.
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