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Prep Time: 15 min
Cook Time: 0 min

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Ingredients

For 20 Servings

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4 eggs
1 cup milk
2-1/4 cups sugar
1 tsp vanilla extract
1-1/2 tsp salt
4-1/2 tbsp butter, softened
3 cups king arthur unbleached all-purpose flour
1-1/2 tsp ground cinnamon
1 tsp baking soda
3 cups ripe persimmon pulp
1 cup chopped dates
1 cup flaked coconut
1 cup chopped walnuts or pecans
whipped cream , optional

Directions

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1 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 13-in. x 9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted near center comes out clean. Serve warm or at room temperature with whipped cream if desired. Yield: 20-24 servings.

Directions

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1. 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 13-in. x 9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted near center comes out clean. Serve warm or at room temperature with whipped cream if desired. Yield: 20-24 servings.

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