Persimmon nut dessert

Yield: 3 servings

Measure Ingredient
2 cups Persimmon pulp
2 cups Sugar
1¾ cup Flour
2 \N Eggs beaten
2 teaspoons Baking powder
1 cup Half and half cream
1 cup Buttermilk
1 teaspoon Soda
⅓ cup Melted butter
1 cup Chopped pecans

Combine pulp, sugar and eggs. Add flour and baking powder alternately with cream, buttermilk and soda. Add butter, cinnamon and nuts. Stir well and pour into 13 x 9 x 3 inch pan which has been buttered. Bake at 325 degrees for 1 hour. Randy Rigg Submitted By RANDY RIGG On 08-29-95

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