Persimmon Pudding Cake

* Exported from MasterCook *

Persimmon Pudding Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Desserts
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
1 cup Milk
2 1/4 cups Sugar
1 teaspoon Vanilla extract
1 1/2 teaspoons Salt
4 1/2 tablespoons Butter -- softened
3 cups All-purpose flour
1 1/2 teaspoons Ground cinnamon
1 teaspoon Baking soda
3 cups Ripe persimmon pulp
1 cup Dates -- chopped
1 cup Coconut -- flaked
1 cup 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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