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