Persimmon Pudding 2 Recipe

  • 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)
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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