Persimmon Pudding Cake
| Yield: | 16 Servings |
| Categories: | Cakes |
| CAKE | ||
| 2/3 | c | Sugar |
| 1/3 | c | Corn oil |
| 1 | c | Sifted unbleached flour |
| 1/4 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 2 | ts | Baking soda |
| 2 | ts | Warm water |
| 2 | Very ripe persimmons, finely diced | |
| 3 | tb | Brandy |
| 1 | ts | Vanilla |
| 1/2 | c | Liquid egg substitute |
| 1/2 | c | Seedless raisins |
| 1/2 | c | Chopped walnuts |
| TOPPING, OPTIONAL | ||
| 1 | c | Part-skim ricotta cheese |
| 3 | tb | Plain nonfat yogurt |
| 3 | tb | Sugar |
| 1 | ts | Vanilla extract |
| 1 | tb | Brandy |
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