Title: Persimmon Pudding Cake
Categories: Cakes, Desserts, Fruits
Yield: 24 Servings

4 Eggs
1 c Milk
2 1/4 c Sugar
1 ts Vanilla extract
1 1/2 ts Salt
4 1/2 tb Butter; softened
3 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Baking soda
3 c Ripe persimmon pulp
1 c Dates; chopped
1 c Coconut; flaked
1 c Walnuts or pecans; chopped
Whipped cream; optional

In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in
butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold
in persimmon pulp, dates, coconut and nuts. Pour into a greased 13 x 9 x 2
inch baking pan. Bake at 325 degrees for 1 hour or until a toothpick
inserted near center comes out clean. Serve warm or at room temperature
with whipped cream if desired. Yield: 20-24 servings From Oct/Nov '94 Taste
of Home Magazine Formatted for MM by Pegg Seevers 10/5/94
Posted to MC-Recipe Digest V1 #867 by Nancy Berry on
Oct 26, 1997