Lemon Glazed Persimmon BarsContributed by Jay and Joy Dougery
In a small bowl combine persimmon pulp and 1 ½ t lemon juice. Set aside. In a large bowl, beat the egg. Stir in sugar and oil. Add dates or raisins.
In another bowl, mix dry ingredients and add to date mixture alternately with persimmon mixture. Spread evenly in a greased and floured jelly roll pan (10"x15").
Bake at 350° for 15 minutes or until top springs back when touched. Cool in pan for 5 minutes. Top with glaze recipe below.
Lemon Glazed Persimmon BarsMix both ingredients. Drizzle over cake.
- 1 c persimmon pulp
- 1½ t lemon juice
- 1 t baking soda
- 1 egg
- 1 c sugar
- ½ c oil
- 8 oz. dates or raisins, finely snipped
- 11/3 c flour
- 1 t salt
- 1 t cinnamon
- 1 t nutmeg
- ¼ t ground cloves
- 1 c chopped nuts (optional)
Glaze:
- 1 c powdered sugar
- 2 T lemon juice