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Indiana Persimmon Almond Pudding Cake

Indiana Persimmon Almond Pudding Cake is built on Butter, Sugar, All Purpose Flour, Baking Powder, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1 1/4 cup
• 1 3/4 cup
• 1 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large bowl of electric mixer, place butter and sugar.

3. 3

   Beat together until very light and fluffy.

4. 4

   Add eggs, one at a time, and beat smooth.

5. 5

   In a small bowl, stir flour with baking powder, salt and soda.

6. 6

   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.

7. 7

   Stir in ground almonds.

8. 8

   Pour into greased 10 ″ tube pan. Bake for 45-55 min., or until a toothpick inserted into center of cake comes out clean.