Ingredients
4 large eggs1 cup whole milk2-1/4 cups sugar1 teaspoon vanilla extract1-1/2 teaspoons salt4-1/2 tablespoons butter, softened3 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking soda3 cups ripe persimmon pulp1 cup chopped dates1 cup sweetened shredded coconut1 cup chopped walnuts or pecansWhipped cream, optional
Preparation
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 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.
