| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | American | Desserts, Fruit | 1 | Servings |
INGREDIENTS
| 2 | c | Persimmon pulp; (American soft-when-ripe type, not Japanese) |
| 3 | Eggs | |
| 1 3/4 | c | Milk |
| 2 | c | Flour |
| 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1 1/2 | c | Sugar |
| 3 | tb | Melted butter |
INSTRUCTIONS
Mix pulp, eggs and milk. Sift dry ingredients into large mixing bowl. Pour liquid mixture over dry ingredients. Add butter. Pour into a 2" deep, 9x13" greased pan. Bake @ 300^F approx 1 hour. Cool. Cut into squares. Amazing with whipped cream on top. [Ed.--Golden raisins, rumsoaked or not, or chunks of fresh peach or soaked, diced dried apricot baked into this do it strictly no harm either.] source: Beverly and Eric on rec.food.cooking Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98, converted by MM_Buster v2.0l.
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