 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
|
I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.Ralph Wheat, Bedford, Texas Ingredients:
4 eggs |
1 cup milk |
2-1/4 cups sugar |
1 teaspoon vanilla extract |
1-1/2 teaspoons salt |
4-1/2 tablespoons butter, softened |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
3 cups ripe persimmon pulp |
1 cup chopped dates |
1 cup flaked coconut |
1 cup chopped walnuts or pecans |
whipped cream, optional |
Directions:
1. In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted near center comes out clean. Serve warm or at room temperature with whipped cream if desired. Yield: 20-24 servings.
|
|