Perslmmon puddlng cake

1 servings

Ingredients

Quantity Ingredient
4 eaches Eggs
1 cup Milk
2¼ cup Sugar
1 teaspoon Vanilla extract
1½ teaspoon Salt
4½ tablespoon Butter or margarine --
Softened
3 cups All-purpose flour
1½ teaspoon Ground cinnamon
1 teaspoon Baking soda
3 cups Ripe persimmon pulp
1 cup Chopped dates
1 cup Flaked coconut
1 cup Chopped walnuts or pecans
Whipped cream, optional

Directions

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

Recipe By : Taste of Home

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