Recipe - Indiana Persimmon Almond Pudding Cake

One half cup Butter
1 One fourth cup Sugar
2 Eggs
1 Three fourths cup Allpurpose Flour
1 One half teaspoon Baking Powder
One fourth teaspoon Salt
One half teaspoon Baking Soda
1 cup Sieved Persimmon Pulp
One fourth cup Buttermilk
1 cup Ground; unblanched almonds
Sugar

Preheat oven to 350 degrees. 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 soda. Add dry
ingredients alternately with persimmon pulp (made by putting about 1 pt. of
ripe persimmons through ricer or mashing and sieving) and buttermilk to the
creamed mixture, mixing until smooth. Stir in ground almonds.

Pour into greased 10" tube pan. Bake for 4555 min., or until a toothpick
inserted into center of cake comes out clean.

Cool in pan about 15 min. before turning out. If desired, dust each slice
with powdered sugar and garnish with fresh red and green grapes.

Makes about 12 servings Source: James Whitcomb Riley Cookbook From The
Cookie Lady's Files
Posted to MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997