*  Exported from  MasterCook  *
 
                   Indiana Persimmon Almond Pudding Cake
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Butter
    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.
 
  In a small bowl, stir flour with baking powder, salt and soda. Add dry
 ingredients alternately with persimmon pulp (made by putting about 1 pt.
 of ripe persimmons through ricer or mashing and sieving) and buttermilk
 to the creamed mixture, mixing until smooth. Stir in ground almonds.
 
  Pour into greased 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
 
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