Try this Persimmon Cornmeal Cake recipe, or contribute your own.
Suggest a better descriptionRecipe by: St. Louis Post-Dispatch 10/20/97 Preheat oven to 325 degrees. Toast almonds on baking sheet until golden, about 10 minutes, shaking baking sheet occasionally to prevent scorching. Sprinkle almonds inside buttered 8-by-4-inch loaf pan. Set aside. Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of mixer and mix well. Whirl peeled persimmon and lemon juice in a blender until pureed. You should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down sides of bowl and beat 1 minute more. Pour into prepared loaf pan. Bake until wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan 5 minutes before inverting onto rack to cool. Yield: 8 to 10 servings. By Kathleen Desmond Stang. Posted to MC-Recipe Digest by "M. Hicks"
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 | ||
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Calories: 486 | ||
Calories from Fat: 117 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 124.1mg | 4 % | |
Potassium 213.5mg | 6 % | |
Total Carbohydrate 75.4g | 22 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 73.3g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 486
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