CAKE
2/3 c Sugar 2 Very ripe persimmons,
1/3 c Corn oil -finely diced
1 c Sifted unbleached flour 3 tb Brandy
1/4 ts Salt 1 ts Vanilla
1 ts Cinnamon 1/2 c Liquid egg substitute
1/4 ts Nutmeg 1/2 c Seedless raisins
2 ts Baking soda 1/2 c Chopped walnuts
2 ts Warm water
TOPPING, OPTIONAL
1 c Part-skim ricotta cheese 1 ts Vanilla extract
3 tb Plain nonfat yogurt 1 tb Brandy
3 tb Sugar
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.
Yields
16 servings