"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Persimmon Pudding Cake Recipe

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This recipe for Persimmon Pudding Cake, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loretta Keeley
Added: Thursday, July 27, 2006


4 eggs
1 cup milk
2 1/4 cups sugar
1 tsp vanilla
1 1/2 tsp salt
4 1/2 Tblsp butter, softened
3 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
3 cups persimmon pulp
1 cup raisins
1 cup chopped nuts (optional)
whipped cream

Combine all ingredients and mix well. Pour into a greased 9 x 13 inch baking dish. Bake at 325 for one hour. Serve topped with whipped cream.




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