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Persimmon Currant Loaves
Joined: Dec 10, 2005
Posted to Thread #2 at 12:53 am on Dec 18, 2005
Persimmon Currant Loaves (makes 2 loaves)
2 cups ripe persimmon pulp pureed w/ 1 Tb lemon juice
2 cups currants or raisins
2 cups chopped almonds
2 cups sugar
2 Tbs salad oil
3 cups regular all-purpose flour (unsifted)
1/4 tsp ground cloves
2 tsp ground cinnamon
1 tsp salt
1 cup milk
No there arenít any eggs!
Mix persimmon pulp w/ soda & set aside. In a large bowl mix currants, almonds and sugar together. Stir in oil & persimmon pulp. Sift flour with salt and spices then mix flour into fruit alternately with milk. Spoon batter into greased 10í tube pan or 2 loaf pans (8 1/2 " x 4 1/2") Bake 325 degrees until cake tester comes out clean about 1 hour 30 min. Cool in pans 5-10 min. Turn out and cool on racks. To store, wrap well in plastic wrap. Refrigerate up to 3 weeks or freeze. I have made these in small gift size round tins ( 4 inches diameter). I think I baked them about 1 hour, but not sure. Youíll need to check with a cake tester after 45 minutes or so. They turn out very nice and people think they are a very unusual treat.
Other messages in this thread:
- 2. Persimmon Currant Loaves - Luisa_Calif - 12:53am on 12/18/05 (0)