Monday, February 11, 2013

Persimmon Cake

This came out so moist and delicious, that I want to write down the recipe before I forgot.

2 cups frozen persimmon pulp
2 cups flour
2 eggs
1/4 cup kefir (could use buttermilk or yogurt)
1/2 cup melted palm shortening
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

Mix well, bake in bundt pan at 350° F until toothpick comes out clean, (about 30 minutes)

Posted by at

2 comments:

  1. Sherri B.February 12, 2013 at 8:16 PM

    My hubby would love a spicy cake like this. I wonder if coconut oil could be used instead of the palm shortening? xo

    ReplyDelete
    Replies
    1. LeighFebruary 12, 2013 at 8:24 PM

      Oh yes, I should think so. I use coconut oil a lot in cooking. I just had palm shortening handier. :)

      Delete

Subscribe to: Post Comments (Atom)