|Latin American Cooking Across the U.S.A.|
|by Rosemary Silva|
In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 20...
Results 1 - 10 of 44 for persimmon cake
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Combine persimmon pulp, sugar, egg, ... soda. Mix well and pour into a well-greased and floured pan. Bake about 40 minutes in a moderate oven (350 degrees).
Mix cake mix according to directions on box. Add 1/2 teaspoon cinnamon, 1/2 cup pecans and persimmon. Bake at 350 degrees for 45 minutes.
Cream shortening and sugar; add eggs and beat. Add pulp. Fold in flour which has been sifted with soda and spices. Add nuts and raisins. Bake at 325 ...
Cream shortening; add ... sour milk. Add persimmon pulp. Add flour ... moderate oven (350 degrees) 50-60 minutes. Frost with thin confectioners' sugar frosting.
Cream together sugar and butter. Add remaining ingredients. Mix well. Bake in 2 greased loaf pans or 4 small ones for 1 1/2 hours at 300 degrees ...
Cream together shortening or butter and sugar. Add eggs, beat one minute. Sift flour, soda, salt, cinnamon and cloves to creamed mixture. Add pulp. ...
Raisins, mixed fruit ... thick enough to spread. Put filling between cooled cake layers and allow cake to stand overnight in refrigerator before cutting.
Sift flour and ... butter, sugar, eggs, persimmon and milk. Fold ... and vanilla. Mix confectioners' sugar. Boil 1 minute over low heat. Spread on cake.
Cream butter and sugar. Add persimmon pulp and nuts, ... 9 x 3 and bake at 300 degrees for 1 3/4 hours or until a cake tester comes out clean. Let cool.
In the large ... buttermilk. Add the persimmon pulp and mix ... from heat; cool slightly and add vanilla. Beat until frosting is of a spreading consistency.
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