Persimmon Pudding Cake

persimmonpuddingcake1.jpg

Ingredients


  • Hachiya Persimmon Pulp, 2, Cups
  • Eggs, 4, Whole
  • Butter, 1/2, Cup (1 Stick) Melted
  • Milk, 3/4, Cups
  • Milk, 1, Tsp
  • Flour, 1 1/2, Cups
  • Sugar, 1/2, Cup
  • Baking Powder, 1, Tsp
  • Baking Soda, 1, Tsp
  • Salt, 1/2, Tsp
  • Cinnamon, 2, Tsp
  • Nutmeg, 1/2, Tsp
  • Ginger, 1, Tsp
  • All Spice, 1, Tsp
  • Walnuts Nuts, 1, Cup Chopped
  • Whipping Cream, 1, Tbsp

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Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 50 Min

Preparation Time

  • 10 Min

(4.2/5)

Properties


High carb No pork No chicken No oil High sugar High fat Whole grains Complex carbs High sodium High protein

Methods


  1. 1 Preheat Oven To 400F. In A Large Bowl, Mix The Persimmon Pulp, Eggs, Butter, Milk And Vanilla. 2 In A Separate Bowl Mix The Flour, Sugar, Baking Powder, Baking Soda, Salt, And Spices. 3 Add The Dry Ingredients To The Wet Ingredients, A Third At A Time, Fully Incorporating After Each Addition. Add The Chopped Nuts. 4 Bake In A Square Glass Pan, Buttered, At 400F Until Done (About 50 Minutes). Top With A Dollop Of Whipped Cream.

Ingredients


  • Hachiya Persimmon Pulp, 2, Cups
  • Eggs, 4, Whole
  • Butter, 1/2, Cup (1 Stick) Melted
  • Milk, 3/4, Cups
  • Milk, 1, Tsp
  • Flour, 1 1/2, Cups
  • Sugar, 1/2, Cup
  • Baking Powder, 1, Tsp
  • Baking Soda, 1, Tsp
  • Salt, 1/2, Tsp
  • Cinnamon, 2, Tsp
  • Nutmeg, 1/2, Tsp
  • Ginger, 1, Tsp
  • All Spice, 1, Tsp
  • Walnuts Nuts, 1, Cup Chopped
  • Whipping Cream, 1, Tbsp

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