Indiana Persimmon Almond Pudding Cake
Ingredients
1/2 C. butter
1 1/4 C. sugar
2 eggs
1 3/4 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1 C. sieved persimmon pulp
1/4 C. buttermilk
1 C. ground almonds
Powdered sugar
Cooking Instructions
Preheat oven to 350 degrees. In a large bowl or electric mixer place butter and sugar. Beat together until light and fluffy. Add eggs, one at a time, and beat smooth. In a small bowl, stir flour with baking powder, salt and soda. Add dry ingredients alternately with persimmon pulp (made by putting about 1 pint of ripe persimmons through ricer or mashing and sieving) and buttermilk to the creamed mixture, mixing until smooth. Stir in ground almonds. Pour into greased 10 inch tube pan. Bake for 45-55 minute., or until a toothpick inserted into center of cake comes out clean. Cool in pan about 15 minutes before turning out. If desired, dust each slice with powdered sugar and garnish with fresh red and green grapes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)