*  Exported from  MasterCook  *

                         Almond Persimmon Pudding

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Fruits
                La-Times

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Sifted flour
   1 1/2  teaspoons     Baking soda
     1/2  teaspoon      Salt
     1/2  teaspoon      Ground cinnamon
   2                    Eggs
   1 1/4  cups          Sugar
   1 1/2  cups          Sieved persimmon pulp
     1/4  cup           Butter or margarine -- melted
     3/4  cup           Milk
   1      cup           Raisins
     1/2  cup           Chopped almonds
                        Bottled hard sauce -- =OR=- Whipped cream

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat
in sugar. Stir in persimmon pulp and melted butter. Add flour mixture
alternately with milk and beat until smooth. Fold in raisins and
almonds.
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot
water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard
sauce or cold with whipped cream.

 (C) 1992 The Los Angeles Times

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