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

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

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