Persimmon Bars

SUBMITTED BY: Jessica Eymann

"Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes."

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

1 cup persimmon pulp
1 teaspoon baking soda
1 egg, beaten
1 cup white sugar
1/2 cup vegetable oil
1 cup raisins
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground cloves
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons lemon juice

READ REVIEWS (4)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

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REVIEWS

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Reviewed on Dec. 8, 2003 by ELSCHMOOCK

The bars are great: moist, chewy and good. Here are the changes I recommend: melted butter, not oil; using more persimmon, 3 ripe persimmons instead of 2 and/or adding some shredded Fuyu (the little crunchy ones). And less baking soda: 3/4 t. baking soda is enough. I also prefer a less spicy bar with only 1/2 t. cinnamon, 3/4 t. fresh grated nutmeg, and no cloves.

9 users found this review helpful