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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 345°F. | 2. Butter two rectangular cake pans. Cut two leaves of parchment paper, line each pan. | 3. Cut the persimmons in half and remove and save the pulp, discard the skins. Pulverize pulp with food processor or blender, or through a colander. | 4. Combine the first five ingredients in a large bowl. | 5. Mix the melted butter, eggs, liquor, and the persimmon pulp in another bowl. | 6. Add the dry ingredients to the wet ingredients until well combined, but not too mixed. Add the nuts and dry fruit. | 7. Bake 1 hour or until a toothpick in the center comes out clean. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	450			260226.0	56972.43	4230.45	1009.62
salt	1 1/2	1/2		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
cinnamon	1	teaspoon		-	-	-	-
sugar	450			362691.0	90718.2	0.0	0.0
butter	200		melted	17100.0	785.7	534.3	1440.0
egg	4			286.0	1.44	25.12	19.02
rum	150	cups		-	-	-	-
persimmon pulp	500	ml		-	-	-	-
pecan	250		chopped	71586.6667	13416.0	1473.3333	1508.0
raisin	300			149490.0	39362.4	1678.05	227.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.