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Ingredientes
- 1/3 c. Butter
- 3 x Large eggs
- 1 1/2 c. Persimmon pulp
- 3/4 c. Honey
- 1 1/2 c. Whole wheat pastry flour
- 2 tsp Baking pwdr
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg Healthy pinch of grnd cloves
- 1/3 c. Lowfat milk Salt to taste
- 1 c. Minced nuts
- 1 c. Raisins
Direcciones
- Cream butter. Add in Large eggs, persimmon pulp and honey. Sift dry ingredients together and fold in. Stir in lowfat milk. Add in nuts and raisins and stir well.
- Pour into greased 2-qt baking dish or possibly bundt pan. Bake at 325F for 40-50 min till cake tester comes out clean. Serve hot with whipped cream or possibly brandy sauce.
- Brandy Sauce: 2/3 c honey; 1/2 c water; healthy pinch salt; 4 ts corn starch; 1/4 c water or possibly 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 min.
- Dissolve cornstarch in water, and add in slowly to the honey mix. Cook over very low heat, stirring constantly till mix thickens. (Watch carefully to prevent scorching.) Remove from heat, add in butter, stirring till it is blended into the sauce. Add in the brandy and stir well. Serve over ice cream, pudding, or possibly fruit.
- Makes about 1 1/4 c..
- Note: This isespecially delicious made with a fruit-flavored brandy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 8 servings | |
| Calories 480 | |
| Calories from Fat 166 | 35% |
| Total Fat 19.27g | 24% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 515mg | 21% |
| Potassium 506mg | 14% |
| Total Carbs 75.78g | 20% |
| Dietary Fiber 5.3g | 18% |
| Sugars 39.35g | 26% |
| Protein 9.48g | 15% |
