Almond Persimmon Pudding

• 1 1/2 cups flour, all-purpose sifted
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon ground
• 2 large eggs
• 1 1/4 cups sugar
• 1 1/2 cups persimmon pulp sieved
• 1/4 cup butter or margarine; melted
• 3/4 cup milk
• 1 cup raisins, seedless
• 1/2 cup almonds chopped
• 1 x whipped cream or hard bottled sauce

1. Resift flour with soda, salt and cinnamon.
2. Beat eggs until light.
3. Beat in sugar.
4. Stir in persimmon pulp and melted butter.
5. Add flour mixture alternately with milk and beat until smooth.
6. Fold in raisins and almonds.
7. Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water.
8. Bake at 325F (160C) 1 1/2 to 2 hours or until done.
9. Serve warm with hard sauce or cold with whipped cream.

flour, baking soda, salt, cinnamon ground, eggs, sugar, butter, milk, raisins, almonds, whipped cream

Taken from recipeland.com/recipe/v/almond-persimmon-pudding-2979 (may not work)