| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy, Grains | Cakes, Desserts, Fruits | 24 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on Oct 26, 1997
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