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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • 1 cup white sugar
  • 1 cup dark brown sugar, packed
  • 1 stick butter, melted and cooled
  • 1â�„2 cup corn oil
  • 4 eggs, beaten
  • 2 cups self-rising flour
  • 1 cup evaporated milk
  • 1 tsp. vanilla
  • 2 cups persimmon pulp
  • 1 tsp. cinnamon
  • Dash of cloves and nutmeg
  • 1 cup chopped pecans (optional)
  • 1 cup shredded coconut (optional)
Add the melted, cooled butter and corn oil to both cups of sugar and stir until mixed. Add eggs and mix well. Alternate adding flour and milk until all combined. Stir in vanilla, persimmon pulp and cinnamon, cloves and nutmeg. Fold in pecans and�or coconut if so desired. Divide batter between three loaf pans greased generously with corn oil. Bake at 350° for about 45 minutes. (Check after 25 minutes. Ovens vary, so if cooking too quickly, turn oven down to 325 degrees and cook for 10 more minutes, then watch closely. The pudding should be be set but not overcooked. Cool in pan.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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