Persimmon Pudding Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Persimmon Pudding Cake
Categories: Cakes, 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

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