Persimmon Pudding Cakecakes ----CAKE---- 2/3 cup sugar 1/3 cup corn oil 1 cup sifted unbleached flour 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoon baking soda 2 teaspoon warm water 2 very ripe persimmons, finely diced 3 tablespoon brandy 1 teaspoon vanilla 1/2 cup liquid egg substitute 1/2 cup seedless raisins 1/2 cup chopped walnuts ----TOPPING, OPTIONAL---- 1 cup part-skim ricotta cheese 3 tablespoon plain nonfat yogurt 3 tablespoon sugar 1 teaspoon vanilla extract 1 tablespoon brandy Stir together sugar and corn oil. Sift together the flour, salt, cinnamon and nutmeg; add to the sugar and oil. (The batter will be stiff and crumbly so far.) Dissolve the baking soda in the warm water and add to the batter. Mix the persimmons, brandy and vanilla together in a separate bowl then add to the batter. Add the egg substitute, mixing thoroughly but lightly. Add the raisins and nuts; stir until mixed. Pour batter into a loaf pan lined with foil and sprayed with nonstick vegetable coating. Bake in a pre-heated 350-degree oven for about 45 minutes, or until a toothpick inserted in the center comes out clean. Pull the pudding cake out of the pan by the foil and cool. Serve each slice with 1 tablespoon topping, if desired. Makes 16 slices. TOPPING: Blend all ingredients in a food processor with a metal blade until satin smooth. Refrigerate in a tightly covered container. Makes 1 cup. |
