Almond Persimmon Pudding

Serving Size : 8
Ingredients

for prepare Almond Persimmon Pudding

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cups	sifted flour
1 1/2	teaspoons	baking soda
1/2	teaspoon	salt
1/2	teaspoon	ground cinnamon
2		eggs
1 1/4	cups	sugar
1 1/2	cups	sieved persimmon pulp
1/4	cup	butter or margarine - melted
3/4	cup	milk
1	cup	raisins
1/2	cup	chopped almonds

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds. Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.

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