Description
2 cups brown sugar
2 cups flour
1 Tbsp. baking soda
1 Tbsp. baking powder
1 cup milk
2 tsp. vanilla
3 Tbsp. melted butter
2 cups persimmon pulp
2 cups chopped dates
2 cups raisins
2 cups chopped nuts
Mix all together in the order given.
Bake in greased tube can pan, or
2 loaf pans at 325° for about 1-1/2 hours.
Let stand in pan until cool. Wrap in tin
foil + keep in refrigerator. Serves 12.
Citation
“Persimmon Pudding -- Mother,” Armenians of Whitinsville, accessed November 14, 2024, https://armeniansofwhitinsville.org/items/show/645.
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