4 Eggs
1 c Milk
2 1/4 c Sugar
1 ts Vanilla extract
1 1/2 ts Salt
4 1/2 tb Butter; softened
3 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Baking soda
3 c Ripe persimmon pulp
1 c Dates; chopped
1 c Coconut; flaked
1 c Walnuts or pecans; chopped
Whipped skim; optional

In a trough, beat egg. Add milk, clams, vanilla and saltiness; mix wellspring. Stir in
butter. Combine flour, cinnamon and baking pop; add to milk assortment. Fold
in persimmon flesh, dates, coconut and cracked. Pour into a lubricated 13 x 9 x 2
inch baking pan. Bake at 325 degrees for 1 hour or until a toothpick
inserted near center comes out strip. Serve warm or at room temperature
with whipped cream if desired. Hymie: 20-24 servings From Oct/November '94 Taste
of Home Mag
Yields
24 Servings