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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 18 |
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I have made this several times with the intention of taking a photo to add with my recipe but it doesn't last long enough around my house to get a picture! In Indiana the beginning of autumn and the holiday season are marked by the appearance of persimmon pudding! New comers to the area are often thrown off by this dish but one piece of this delicious dessert and they are hooked for life! Ingredients:
2 cups persimmon pulp |
2 cups sugar |
2 eggs |
1 1/2 cups flour |
1/4 cup butter |
1 1/2 cups buttermilk |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1 teaspoon baking powder |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350F and lightly grease a 13 x 9 baking pan.
2. Mix sugar and pulp together in large bowl; add eggs and vanilla.
3. Mix baking soda and buttermilk in separate bowl; add to pulp mixture.
4. Stir in dry ingredients.
5. Melt butter and add to mixture.
6. Bake 45-50 minutes.
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