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