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Persimmon Pudding
INGREDIENTS
1 c. persimmon puree
2 t. soda
1 c sugar
½ t. cinnamon
1 c. milk
½ t. salt
1 c. flour
2 T. butter
2 T. flour
1 egg
½ c. raisins
½ c dates or currants
½ c. nuts
Instructions
Use the Cuisinart to make the persimmon puree. Mix persimmon puree with sugar, milk, egg and butter. Add dry ingredients sifted together, pour into a greased bundt pan that has been buttered and floured and set in a shallow pan of water. (Bain marie)



Bake at 325° for 1 ½ hours. Serve warm with whipped cream, flaming brandy or hard sauce.
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RECIPE FACTS

Servings: 4-8

Nutritional information per serving

No nutrition information available

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