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Persimmon Pudding 2 Recipe

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Ingredients

2 tablespoons butter
1 cup Sugar
2 cups sifted flour
1 teaspoon cinnamon
1 teaspoon Salt
2 teaspoons soda
1/2 cup raisins
1/2 cup chopped nuts
1/4 cup citron, chopped
1 cup persimmon pulp
1/2 cup Milk
1 teaspoon vanilla
Hard Sauce
1/2 cup margarine or butter, softened
1 cup powdered sugar
2 teaspoons vanilla (or 1 T. Brandy or Sherry or 1 teaspoon grated orange peel & 1 T. juice)

Directions

Cream butter and sugar thoroughly. Add sifted dry ingredients; fold in raisins, nuts, citron, persimmon pulp, milk, and vanilla. Pour into greased 1 1/2 qt. mold. Cover with foil and place mold in shallow pan of hot water. Bake at 350° for 1 1/2 hours. Serve with whipped cream or Hard Sauce. HARD SAUCE: Beat 1/2 C. margarine or butter, softened, in small mixer bowl on high speed until very creamy, fluffy and light in color, about 5 minutes. Beat in 1 C. powdered sugar gradually. Stir in 2 tsp. vanilla or 1 T. Brandy or Sherry or 1 tsp. grated orange peel and 1 T. orange juice. Refrigerate about 1 hour. From Florence Hill

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