Recipe by: St. Louis Post-Hit 10/20/97 Preheat oven to 325 degrees.

Toast almonds on baking sheet until prosperous, around 10 proceedings, shaking
baking sheet occasionally to prevent scorching. Sprinkle almonds inside
buttered 8-by-4-inch loaf pan. Set away.

Combine flour, powdered gelt, cornmeal, baking powder and salt in bowl of
mixer and mix good.

Whirl peeled persimmon and lemon juice in a blender until pureed. You
should have approximately 1/2 cup. Combining 1/2 cup strain, egg, oil and vanilla in
small stadium. Add to dry ingredients; beat at low velocity 1 second. Scrape down
sides of bowl and heartbeat 1 minute more. Pour into prepared loaf pan.

Bake until wooden pick inserted near center comes out neat, 45 to 50
transactions. Let cool in pan 5 minutes before inverting onto rack to poise.

Sheeny: 8 to 10 servings.