Persimmon Date Nut Bar Recipe

Name: Persimmon Date Nut Bar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 1 c. sugar; 2 eggs; 1 c. blended persimmon pulp; 1 Tbsp. baking soda; 2 c. sifted cake flour; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. powdered clove; 1/4 tsp. salt; 1 tsp. grated lemon rind; 1 c. chopped dates; 1 c. chopped nuts

Servings: persons

1/2 c. butter
1 c. sugar
2 eggs
1 c. blended persimmon pulp
1 Tbsp. baking soda
2 c. sifted cake flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. powdered clove
1/4 tsp. salt
1 tsp. grated lemon rind
1 c. chopped dates
1 c. chopped nuts

1
Cream butter.
2
Beat in sugar.
3
Add eggs, one at a time, beating well after each addition.
4
Stir soda into persimmon pulp, add to creamed mixture.
5
Combine flour, cinnamon, nutmeg, clove and salt; then add to mixture.
6
Blend in lemon rind, dates and nuts.
7
Turn into well-greased 9-inch square baking pan.
8
Bake in a 350u00b0 preheated oven for 30 to 45 minutes or until done.
9
Turn out on rack to cool.

958

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. butter, 1 c. sugar, 2 eggs, 1 c. blended persimmon pulp, and more.

Yes, Persimmon Date Nut Bar falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Date Nut Bar

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