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Persimmon Cake

1 tsp + 1/4 cup butter
3/4 cup sugar
2 eggs, beaten
1 tsp lemon juice
2 tsp vanilla extract
3 tbspn brandy
1 cup persimmon pulp (2 or 3 persimmons)
2 tsp baking soda
1 cup flour, sifted with 1 tsp cinnamon and 1/4 tsp salt

Butter a baking dish with 1 tsp butter. We use an 8-inch souffle
dish. I think a covered Corning Ware casserole would work well.
Preheat oven to 350F.

Cream the sugar into the 1/4 cup butter. Add the eggs, lemon juice,
vanilla, and brandy. Stir in the persimmon pulp and the baking
soda. Stir in the flour/cinnamon/salt.

Put the batter into the buttered dish, cover the dish, and set in
a pan of hot water. Put into the preheated oven and bake at 350F
for about 1 and 3/4 hours. A toothpick or skewer inserted into
the center will still have moist crumbs on it, even when the cake
is cooked. This is a very moist cake.

Serve with a hard sauce, and/or glasses of Port or Calvados.


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