Persimmon Pudding - Cekada

Persimmon Pudding - Cekada

From the Kitchen Of
Persimmon Pudding


1 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup seedless raisins
1/2 cup chopped nuts (almonds or walnuts)
2 eggs, well beaten
1 1/4 cup sugar
1 1/2 cups sieved persimmon pulp
1/4 cup melted butter or margarine
3/4 cup milk


Mix and sift together flour, soda, salt, and cinnamon.  Set aside.  Beat eggs until light.  Add sugar, persimmon pulp, and melted butter.  Add flour mixture and then milk.  Beat until smooth.  Stir in nuts.  

Pour batter in a well greased can and steam or boil for 2 1/2 hours.  (I boil it an hour longer).  Serve hot with a hard sauce or cold with whipped cream. 

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