*  Exported from  MasterCook  *
 
                           Persimmon Pudding Cake
 
 Recipe By     : Unknown
 Serving Size  : 1    Preparation Time :0:00
 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
 
 
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