Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Butter 1/2 ts Nutmeg
3 ea Eggs Pinch of ground cloves
1 1/2 c Persimmon pulp 1/3 c Milk
3/4 c Honey Salt to taste
1 1/2 c Whole wheat pastry flour 1 c Chopped nuts
2 ts Baking powder 1 c Raisins
1 ts Cinnamon

Cream butter. Add eggs, persimmon pulp and honey. Sift dry
ingredients together and mix in. Stir in milk. Add nuts and raisins
and stir well. Pour into greased 2-quart baking dish or bundt pan.
Bake at 325F for 40-50 minutes until cake tester comes out clean.
Serve warm with whipped cream or brandy sauce.

Brandy Sauce: 2/3 c honey; 1/2 c water; pinch salt; 4 ts corn
starch; 1/4 c water or apple juice; 4 ts butter; 6 tb brandy. Combine
honey, water and salt in small, heavy saucepan. Bring to a boil and
cook 3-4 minutes. Dissolve cornstarch in water, and add slowly to the
honey mixture. Cook over very low heat, stirring constantly until
mixture thickens. (Watch carefully to prevent scorching.) Remove from
heat, add butter, stirring until it is blended into the sauce. Add
the brandy and stir well. Serve over ice cream, pudding, or fruit.
Makes about 1 1/4 cups. Note: This is especially delicious made with
a fruit-flavored brandy.

Typed for you by Loren Martin, Cyberealm BBS and home of Kook-Net
Watertown NY 315-786-1120

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