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Pudding: Persimmon Pudding Cake

Source of Recipe

Oct/Nov '94 Taste of Home Magazine


List of Ingredients

4 Eggs
1 c Milk
2 1/4 c Sugar
1 t 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 t Baking soda
3 c Ripe persimmon pulp
1 c Dates chopped
1 c Coconut flaked
1 c Walnuts or pecans chopped
Whipped cream optional


Recipe

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