Free Recipe Persimmon Pudding Cake 2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Persimmon Pudding Cake 2 Recipe
4 Eggs
1 c Milk
2-1/4 c Sugar
1 ts Vanilla extract
1-1/2 ts Salt
4-1/2 tb Butter; softened
3 c All-purpose flour
1-1/2 ts Ground cinnamon
1 ts Baking soda
3 c Ripe persimmon pulp
1 c Dates; chopped
1 c Coconut; flaked
1 c Walnuts or pecans; chopped
Whipped cream; optional
Persimmon Pudding Cake 2 Preparation
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 x 9 x 2 inch baking pan. Bake at 325 degrees 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 From Oct/Nov ”94 Taste of Home Magazine Formatted for MM by Pegg Seevers 10/5/94 Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on Oct 26, 1997
Cooking Temperature:
Recipe Serves: 24
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