Ingredients
3/4 cup white sugar
1 cup all-purpose flour
1 cup persimmon pulp
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup milk
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Achievable elevated desserts — laminated doughs, cakes, custards
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Rotating stand for smooth cake frosting and decorating
Sweet Korean fruit vinegar — drinking vinegar, dressings, marinades
Wire leveler for perfectly flat cake layers
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan. Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.