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Ingredients: 2 cups persimmon pulp 1 cup sugar 1/4 cup butter, melted 3 eggs 1/2 cup milk 1/2 cup buttermilk 1/2 teaspoon salt 1-1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon Directions: Combine persimmon pulp, sugar, butter and eggs and mix well. Combine dry ingredients and add alternately with milk and buttermilk and mix well. Pour batter into a greased 9 x 12-inch pan and bake at 325 for one hour. Chill and serve with whipped topping. Defat: Use your favorite sugar and egg substitutes. Use low fat milk and substitute light half-and-half or low-fat (buttermilk) for the buttermilk. |