Ingredients
CAKE
2/3 cup sugar
1/3 cup corn oil
1 cup sifted unbleached flour
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking soda
2 tsp warm water
2 very ripe persimmons, finely diced
3 tbsp brandy
1 tsp vanilla
1/2 cup liquid egg substitute
1/2 cup seedless raisins
1/2 cup chopped walnuts
TOPPING, OPTIONAL
1 cup part-skim ricotta cheese
3 tbsp plain nonfat yogurt
3 tbsp sugar
1 tsp vanilla extract
1 tbsp brandy
Directions
Stir together sugar and corn oil. Sift together the flour, salt,
cinnamon and nutmeg; add to the sugar and oil. (The batter will be
stiff and crumbly so far.) Dissolve the baking soda in the warm water
and add to the batter.
Mix the persimmons, brandy and vanilla together in a separate bowl
then add to the batter. Add the egg substitute, mixing thoroughly
but lightly. Add the raisins and nuts; stir until mixed.
Pour batter into a loaf pan lined with foil and sprayed with nonstick
vegetable coating. Bake in a pre-heated 350-degree oven for about 45
minutes, or until a toothpick inserted in the center comes out clean.
Pull the pudding cake out of the pan by the foil and cool.
Serve each slice with 1 tablespoon topping, if desired.
Makes 16 slices.
TOPPING: Blend all ingredients in a food processor with a metal blade
until satin smooth.
Refrigerate in a tightly covered container.
Makes 1 cup.
Servings: 16 servings
Persimmon Pudding Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Historians have traced the existence of recipes way back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these old cookbooks were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a man called Apicius created a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of his times used many different herbs, including a few that will be familiar to modern cooks for example thyme, mint and parsley. As we move on, we have two recipe books which date from the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is popular today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations caused an increase in publications on food, many of which are kept safe in private libraries. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Persimmon Pudding Cake recipe.
