Persimmon Pudding Cake

• 2 cups persimmon pulp (very ripe Hachiya)
• 4 eggs
• 1/2 cup butter, melted (1/4 pound or one stick)
• 3/4 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ginger
• 1 teaspoon ground allspice
• 1 cup pecans or 1 cup walnuts, finely chopped
• lightly sweetened whipped cream

1. Preheat oven to 400u0b0F and lightly grease an 8" square baking pan.
2. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
3. In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
4. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
5. Add the chopped nuts.
6. Bake until done (about 45 minutes).
7. Cool.
8. To serve, top with a dollop of whipped cream.

persimmon, eggs, butter, milk, vanilla, flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ginger, ground allspice, pecans, whipped cream

Taken from www.food.com/recipe/persimmon-pudding-cake-442686 (may not work)