| 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
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”