Recipe - Persimmon Cornmeal Cake

One fourth cup Sliced almonds
1 One fourth cup Sifted cake flour; sift,
then measure
1 Three fourths cup Sifted powdered sugar; sift,
then measure
One half cup Yellow cornmeal
Three fourths teaspoon Baking powder
One half teaspoon Salt
1 lg Very ripe persimmon
One half teaspoon Lemon juice
2 Eggs; lightly beaten
One fourth cup Vegetable oil
One half teaspoon Vanilla

Recipe by: St. Louis PostDispatch 10/20/97 Preheat oven to 325 degrees.

Toast almonds on baking sheet until golden, about 10 minutes, shaking
baking sheet occasionally to prevent scorching. Sprinkle almonds inside
buttered 8by4inch loaf pan. Set aside.

Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of
mixer and mix well.

Whirl peeled persimmon and lemon juice in a blender until pureed. You
should have about One half cup. Combine One half cup puree, eggs, oil and vanilla in
small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down
sides of bowl and beat 1 minute more. Pour into prepared loaf pan.

Bake until wooden pick inserted near center comes out clean, 45 to 50
minutes. Let cool in pan 5 minutes before inverting onto rack to cool.

Yield: 8 to 10 servings.

By Kathleen Desmond Stang.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 4,
1998