Persimmon Pudding Cake
19 ingredients
15 steps
Ingredients
- 23 cup sugar
- 13 cup corn oil
- 1 cup flour, unbleached all-purpose sifted
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons baking soda
- 2 teaspoons water warm
- 2 each persimmons very ripe, finely diced
- 3 tablespoons brandy
- 1 teaspoon vanilla extract
- 1/2 cup liquid egg substitute
- 1/2 cup raisins, seedless
- 1/2 cup walnuts chopped
- 1 cup ricotta cheese part-skim
- 3 tablespoons yogurt, non-fat plain
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon brandy
Directions
-
1Stir together sugar and corn oil.
-
2Sift together the flour, salt, cinnamon and nutmeg; add to the sugar and oil.
-
3(The batter will be stiff and crumbly so far.)
-
4Dissolve the baking soda in the warm water and add to the batter.
-
5Mix the persimmons, brandy and vanilla together in a separate bowl then add to the batter.
-
6Add the egg substitute, mixing thoroughly but lightly.
-
7Add the raisins and nuts; stir until mixed.
-
8Pour batter into a loaf pan lined with foil and sprayed with nonstick vegetable coating.
-
9Bake in a pre-heated 350-degree oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
-
10Pull the pudding cake out of the pan by the foil and cool.
-
11Serve each slice with 1 tablespoon topping, if desired.
-
12Makes 16 slices.
-
13TOPPING: Blend all ingredients in a food processor with a metal blade until satin smooth.
-
14Refrigerate in a tightly covered container.
-
15Makes 1 cup.
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