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Persimmon Tea Loaf

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Persimmon Coconut Cake (click here for recipe with metric measurements)  

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

1/2 C. soft butter
1/4 t. soda
1 C. sugar
2 C. flour
1 C. persimmon pulp
3 t. baking powder
2 beaten eggs
1/2 t. salt
1 1/4 C. flaked coconut
1 tsp. vanilla

Cream butter and sugar. Add pulp, eggs and vanilla. Add sifted flour dry into ingredients. Batter will be thick. Pour into buttered and floured 9*12 pan. Bake at 350 °F for 1 hour.

Topping for above:
1 1/2 C. brown sugar     1 C. water
2 T. butter or margarine
3 T. flour               pinch of salt

Mix well together & cook until thick. Pour over cake while still warm from oven & top with flaked coconut.
 

Pour batter into greased loaf pan and bake in 350 °F oven for 45 to 50 minutes.

Persimmon Tea Loaf (metric measurements)

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


200 g sugar
2 eggs, beaten
240 ml
persimmon pulp
240 g
flour
15 ml baking powder
2.5 ml
baking soda
2.5 ml salt
120 ml
vegetable oil
110 g
chopped nuts
250 ml raisins

Beat together sugar, eggs and pulp.  Sift dry ingredients and add to pulp mixture then stir in oil and beat well.  Add nuts and raisins. 

Pour batter into greased loaf pan and bake in 177 °C oven for 45 to 50 minutes.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.