Indiana Persimmon Pudding
Total Time
1 hour and 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 2 cups persimmon pulp
- 2 cups buttermilk or sour milk
- 1 teaspoon vanilla
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Preparation
Step 1
Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
Step 2
In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
Step 3
In a large mixing bowl, cream butter and sugar until fluffy.
Step 4
Add eggs, one at a time, beat after each addition.
Step 5
Add the persimmon pulp and blend.
Step 6
Alternate adding the dry ingredients and sour milk, beat after each addition.
Step 7
Add the vanilla and mix.
Step 8
Pour into prepared 9 x 13 inch pan.
Step 9
Bake 45 minutes or when cake tester comes out clean.
Step 10
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