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Persimmon Almond Pudding Cake
1/2 cup butter
1 1/4 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sieved persimmon pulp
1/4 cup buttermilk
1 cup ground, unblanched almonds
Heat oven to 350 degrees F. Grease a 10-inch tube pan.
In a large bowl of electric mixer, place butter and sugar. Beat together until very light and fluffy.
Add eggs, one at a time, and beat smooth.
In a small bowl, stir flour with baking powder, salt and baking soda.
Add dry ingredients alternately with persimmon pulp (made by putting about 1 pint of ripe persimmons through ricer or mashing and sieving) and buttermilk to the creamed mixture, mixing until smooth.
Stir in ground almonds. Pour into prepared pan.
Bake for 45-55 minutes or until a wooden pick inserted into center of cake comes out clean.
Cool in pan for about 15 minutes before turning out.
If desired, dust each slice with confectioners' sugar.
Makes about 12 servings.
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