2021 Persimmon
Pudding Winner

Jane Root

INGREDIENTS:

2 CUPS PERSIMMON PULP
2 CUPS SUGAR
2 EGGS
1 CUP BUTTERMILK
1 TSP. BAKING SODA
1/2 STICK BUTTER
1 3/4 CUP FLOUR
1 TSP. BAKING POWDER
1 CUP MILK
1 3/4 TSP. VANILLA
DASH OF CINNAMON
DASH OF SALT

DIRECTIONS:

1. Mix together pulp, sugar & eggs.
2. Mix baking soda with buttermilk, let sit until the buttermilk increases, about 15-20 minutes
3. Add buttermilk mixture to pulp mixture.
4. Melt butter in 13 x 9 inch pan in a warm oven and add to mixture.
5. Sift flour, salt & baking powder and add to bowl mixture alternating with one cup of milk.
6. Beat with mixer until smooth. Add vanilla and a dash of cinnamon.
7. Bake at 350 degrees for 55 minutes. Do not over bake.

2021 Persimmon
NOVELTY Winner

CAKE INGREDIENTS:

2 CUPS GRANULATED SUGAR
1 1/4 CUP VEGETABLE OIL
4 EGGS
2 CUPS PERSIMMON PULP
1 TSP SALT
1 TSP BAKING SODA
1 TSP BAKING POWDER
1 TSP CINNAMON
2 CUPS ALL PURPOSE FLOUR
1/2 CUP CHOPPED NUTS
1/2 CUP FLAKED COCONUT

CAKE DIRECTIONS:

1. Beat sugar and oil. Add well-beaten eggs, then persimmon pulp and rest of ingredients in order.
2. Bake in greased 9×13 pan in 350 degree oven for 25-25 minutes until knife in center comes out clean.

ICING INGREDEINTS:

1/4 CUP SOFTENED BUTTER
1 8 OZ. PACKAGE CREAM CHEESE
1 LB CONFECTIONER SUGAR
1 TSP VANILLA
1/2 CUP CHOPPED NUTES
1/2 CUP FLAKED COCONUT

ICING DIRECTIONS:

1. Blend softened butter and cream cheese well.
2. Add sugar, vanilla, buts and coconut.
3. Keep cake refrigerated.