*  Exported from  MasterCook  *
 
                           Persimmon Pudding Cake
 
 Recipe By     : =
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Eggs
      1/2  cup           Milk
    1      cup           sorbitol
      1/2  cup           apple juice, frozen concentrate
    6      each          Equal® sweetener -- packets
    1      teaspoon      Vanilla extract
    1 1/2  teaspoons     Salt
    4 1/2  tablespoons   Butter -- softened
    3      cups          All-purpose flour
    1 1/2  teaspoons     Ground cinnamon
    1      teaspoon      Baking soda
    3      cups          Ripe persimmon pulp
    1      cup           Dates -- chopped
    1      cup           Coconut -- flaked
    1      cup           Walnuts -- chopped
                         Whipped cream -- optional
 
 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 x 9 x 2 inch baking pan. Bake at 325 degrees 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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