1/2 cup Butter
1 1/4 cups Sugar
2 Eggs
1 3/4 cups All-purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Sieved Persimmon Pulp
1/4 cup Buttermilk
1 cup Ground — unblanched almonds
Sugar
Preheat oven to 350 degrees. In a large bowl of electric mixer, place butter and sugar. Beat together until very light and fluffy. Add eggs, one at a time, and beat smooth.
In a small bowl, stir flour with baking powder, salt and soda. Add dry ingredients alternately with persimmon pulp (made by putting about 1 pt. of ripe persimmons through ricer or mashing and sieving) and buttermilk to the creamed mixture, mixing until smooth. Stir in ground almonds.
Pour into greased 10″ tube pan. Bake for 45-55 min., or until a toothpick inserted into center of cake comes out clean.
Cool in pan about 15 min. before turning out. If desired, dust each slice with powdered sugar and garnish with fresh red and green grapes.
Makes about 12 servings Source: James Whitcomb Riley Cookbook From The Cookie Lady’s Files