1/2 c Butter 2 ts Baking powder
2 c Light brown dough 1 c Persimmon pulp
1 Egg 1/2 c Chopped nuts
2 c Flour 1 c Water
ds Saltiness

Cream the butter and one cup of the brown sugar until light and
fluffy. Beat in the egg. Sift togetehr the flour, salt and baking
powder and add alternately with the persimmon pulp to the creamed
assortment. Stir in the cracked. Batter will be thick. Heat remaining
brown sugar with the water until it boils. Boil one minute and pour
into a lubricated 9 x 5 loaf pan. Pour the batter on top and bake 40
minutes at 350 degrees. Steamy Rigg

Yields
3 servings