Persimmon Pudding Cake Recipe
Ingredients
| 2 tsp corn-free vegetable shortening | ||
| Honey | 1/2 Cup (16 tbs) | |
| 2-3 medium-sized persimmons (approx.) | ||
| Arrowroot | 1 Teaspoon | |
| 1 cup less | ||
| Whole wheat pastry flour | 1 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Pumpkin pie spice | 1 1/2 Teaspoon | |
| 1 cup soybean milk | ||
| Raisins | 1/2 Cup (16 tbs), chopped | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
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.
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.
Chef
