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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Persimmon Cake By Stella
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Cakesandfrostings - Cake Persimmon Cake By Stella Post by :checkmate Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2579

Click below to download : Cakesandfrostings - Cake Persimmon Cake By Stella (Format : PDF)

Cakesandfrostings - Cake Persimmon Cake By Stella

2 cups sugar
1 cup light vegetable oil
3 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon each salt, allspice, cinnamon
1 cup buttermilk
1 teaspoon baking soda
1 cup persimmon pulp
1 cup chopped walnuts, pecans or hickory nuts


In the large bowl of an electric mixer, combine the sugar, vegetable oil, eggs and vanilla. Mix well.

Sift together the flour, salt and spices. Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk. Add the persimmon pulp and mix well. Stir in the chopped nuts.

Pour the batter into a greased and floured tube pan and bake at 300 degrees for 75 minutes. Cool and frost with buttermilk frosting (recipe below).

Serves 10 to 12.


Buttermilk frosting:
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons corn syrup
1/2 cup butter
1 teaspoon vanilla


In a large, heavy pan, combine sugar, buttermilk, baking soda, corn syrup and butter. Stir constantly until a soft ball forms whne a small amount of syrup is dropped into cold water, or to 235 degrees on a candy thermometer.
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2 1/2 c. plain flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. allspice 3 tsp. cinnamon 1 1/2 c. shortening 2 1/2 c. sugar 3 eggs 2 c. Japanese persimmon puree 2 c. chopped nuts 2 c. seedless raisins Preheat oven to 325° F.Mix well flour, baking soda, salt, allspice and cinnamon. Cream shortening and sugar and add eggs; mix well. Add dry ingredients to egg mixture. Mix in the persimmon puree, then the nuts and raisins which have been mixed with a little of the flour. Bake in a tube pan (which has been greased
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