Persimmon Pudding Cake

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 50m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No oil, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein

Ingredients

  • 2 Cup Hachiya Persimmon Pu
  • 4 Whole Eggs
  • 0.5 Cup Butter
  • 0.75 Cup Milk
  • 1 Tsp Milk
  • 1.5 Cup Flour
  • 0.5 Cup Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 0.5 Tsp Salt
  • 2 Tsp Cinnamon
  • 0.5 Tsp Nutmeg
  • 1 Tsp Ginger
  • 1 Tsp All Spice
  • 1 Cup Walnuts Nuts
  • 1 Tbsp Whipping Cream


Directions

1 Cream Butter, Brown Sugar, Vanilla And Eggs In A Large Bowl. Add Persimmon Puree, Stirring Until Blended. 2 Stir Together Dry Ingredients In A Separate Bowl. Add Dry Ingredients To Persimmon Mixture A Third At A Time, Stirring Just Until Flour Is Incorporated. Stir In Nuts. 3 Lay Out Plastic Wrap On A Large Smooth Surface. Place The Cookie Dough On The Plastic Wrap And Form Into A Long Cylindrical Log, Wrapping The Dough Completely With The Plastic Wrap. Place In Freezer. Chill At Least A Couple Of Hours, Until Frozen Or Almost Frozen. 4 Preheat Oven To 375

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