Persimmon Pudding Cake

• 4 eggs
• 1 cup milk
• 2-1/4 cup sugar
• 1 tsp. vanilla extract
• 1-1/2 tsp. salt
• 4-1/2 tbsp. butter, softened
• 3 cups all-purpose flour
• 1-1/2 tsp. ground cinnamon
• 1 tsp. baking soda
• 3 cups ripe persimmon pulp
• 1 cup dates, chopped
• 1 cup flaked coconut
• 1 cup chopped walnuts
• pecans
• Whipped cream (optional)

1. In a bowl, beat eggs.
2. Add milk, sugar, vanilla and salt; mix well.
3. Stir in butter.
4. Combine flour, cinnamon and baking soda; add to milk mixture.
5. Fold in persimmon pulp, dates, coconut and nuts.
6. Pour into a greased 13x9x2-inch baking pan.
7. Bake at 325F for 1 hour or until a toothpick inserted near center comes out clean.
8. Serve warm or at room temperature with whipped cream if desired.

eggs, milk, sugar, vanilla extract, salt, butter, allpurpose, ground cinnamon, baking soda, persimmon, dates, flaked coconut, walnuts, pecans, cream

Taken from www.foodgeeks.com/recipes/3317 (may not work)