Persimmon Pudding Cake

Name: Persimmon Pudding Cake
Ingredients: 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)

15 ingredients

8 steps

Ingredients

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)

Directions

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.