Persimmon Pudding Cake

Persimmon Pudding Cake

Recipe By : Unknown

1 Preparation Time :

Categories : Cakes Desserts

Fruit

Amount Measure Ingredient -- Preparation Method -- -- --

2/3 Cup sugar

1/3 Cup corn oil

1 Cup sifted unbleached flour

1/4 Tsp. salt

1 Tsp. cinnamon

1/4 Tsp. nutmeg

2 Tsps. baking soda

2 Tsps. warm water

2 ripe persimmons -- (6-oz.) finely

diced 3 Tbls. brandy

1 Tsp. vanilla

1/2 Cup liquid egg substitute

1/2 Cup seedless raisins

1/2 Cup chopped walnuts

Topping -- optional

Stir together sugar and corn oil. Sift together the flour, salt,

cinnamon and nutmeg; add to the sugar and oil. (The batter will be

stiff and crumbly so far.) Dissolve the baking soda in the warm

water and add to the batter.

Mix the persimmons, brandy and vanilla together in a separate bowl

then add to the batter. Add the egg substitute, mixing thoroughly

but lightly. Add the raisins and nuts; stir until mixed.

Pour batter into a loaf pan lined with foil and sprayed with nonstick

vegetable coating. Bake in a pre-heated 350-degree oven for about 45 minutes, or until a toothpick inserted in the center comes out

clean. Pull the pudding cake out of the pan by the foil and cool.

Serve each slice with 1 tablespoon topping, if desired.

Makes 16 slices.

Topping:

1 cup part-skim ricotta cheese

3 tbls. plain nonfat yogurt

3 tbls. sugar

1 tsp. vanilla extract

1 tbl. brandy

Blend all ingredients in a food processor with a metal blade

until satin smooth.

Refrigerate in a tightly covered container.

Makes 1 cup - - - - - - - - - - - - - - - - - -