Persimmon Pudding

Source: Mommy Logan

• 1 1/2 cup sugar
• 2 cups flour, scant
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbs baking soda
• 3 tbs water, hot
• 2 cups persimmon pulp
• 2 eggs, beaten
• 1 cup walnuts, coarsely chopped
• 2 tsp vanilla
• 1 1/2 tsp lemon juice
• 3/4 cup margarine, melted and cooled

Combine sugar, flour, cinnamon, and nutmeg and mix.

Combine soda, hot water, persimmon pulp, and eggs in order listed.

Combine walnuts, vanilla, lemon juice, and margarine.

Combine all combinations.

Butter bundt pan very well. Pour batter into bundt pan. Place bundt pan in large kettle that has 3" of water in it. Cover tightly.

Place in 350 degree oven for 1 hr. Check for doneness by pressing gently. If it springs back it is done. DO NOT lift lid before 1 hr or it will fall.

Leave in pan 15 minutes. Slide knife down edges and invert over plate and cover with damp cloth.

Serve warm with warm orange sauce.