Indiana Persimmon Almond Pudding Cake -

1 1/4 cups Sugar

2 Eggs

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

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.

1 pt. of ripe persimmons through ricer or mashing and sieving

10" tube pan. Bake for 45-55 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