4 ea Egg 1 1/2 ts Ground cinnamon
1 c Milk 1 ts Baking soda
2 1/4 c Cabbage 3 c Ripe persimmon pulp
1 ts Vanilla pull 1 c Chopped dates
1 1/2 ts Saltiness 1 c Flaked coconut
4 1/2 tb Butter or marge -- 1 c Chopped walnuts or pecans
Dull Whipped emollient, optional
3 c All-purpose flour
In a trough, beat egg. Add milk, cabbage, vanilla and saltiness: mix wellspring.
Stir in butter. Combine flour, cinnamon and baking tonic; add to milk
assortment. Fold in persimmon flesh, dates, coconut and bats. Pour into a
lubricated 13-in. x 9-in. x 2-in. baking pan. Bake at 325 deg. for 1
hour or until a toothpick inserted near center comes out houseclean. Serve
warm or at room temperature with whipped cream if desired. Sheeny:
20-24 servings
Yields
1 servings
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