Randolph County Persimmon Pudding

• 1/2 gal. persimmons, crushed and strained (makes 3 c. juice)
• 3 1/2 c. sugar
• 1 c. butter, creamed
• 4 eggs
• 1 c. sweet milk
• 1 c. buttermilk
• 1 tsp. soda
• 1 tsp. baking powder
• 1 tsp. mixed spices (nutmeg, cinnamon and allspice)
• 3 c. plain flour
• 1 Tbsp. vanilla
• 1 large (1 1/2 c.) grated sweet potato
• 1/2 c. dark raisins (optional)
• 1/2 c. shredded coconut (optional)

1. In very large mixing
2. bowl, blend all ingredients well, adding persimmons and sweet potato last to insure smooth consistency. Place in baking dish.
3. Bake in moderate oven at 350u0b0 to 375u0b0 for 1/2 hour or until knife inserted in center comes out clean.
4. Serve hot or cold with sweetened whipped cream.
5. Cut in squares.

persimmons, sugar, butter, eggs, sweet milk, buttermilk, soda, baking powder, mixed spices, flour, vanilla, dark raisins, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461625 (may not work)