4 ea Eggs 1 1/2 ts Ground cinnamon
1 c Milk 1 ts Baking soda
2 1/4 c Sugar 3 c Ripe persimmon pulp
1 ts Vanilla extract 1 c Chopped dates
1 1/2 ts Salt 1 c Flaked coconut
4 1/2 tb Butter or margarine — 1 c Chopped walnuts or pecans
Softened Whipped cream, optional
3 c All-purpose flour
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-in. x 9-in. x 2-in. baking pan. Bake at 325 deg. 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
Yields
1 servings