A whole new flavor of baked goods.
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Copyright Seeds and Such, Inc. 2011, 2012, 2013. All rights reserved.. Persimmon Pleasures Persimmon Pulp photographs copyright 2011 britography. Used with permission.
All Seeds and Such products are made or grown in the U.S.A.
This recipe was our great-grandmother’s. Enjoy a little of our family history for yourself!
Mix 1 cup persimmon pulp and 1 tsp. baking soda together. In a separate bowl, cream ½ cup butter and 1½ cup sugar; add 2 eggs and beat well. Sift 2 cups flour, ½ tsp. cinnamon, and ½ tsp. nutmeg together in another bowl. Add the dry ingredients and persimmon pulp alternately to the butter mixture, stirring well. Add ¼ tsp. salt and ½ cup nuts or raisins, if desired. Bake at 350° F for 15-20 minutes.
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As seen in 812 Magazine, Indiana Insider, and Indianapolis Monthly