Ingredients

4 eggs
1 C. milk
2 1/4 C. sugar
1 tsp. vanilla extract
1 1/2 tsp. salt
4 1/2 Tbsp. butter; softened
3 C. all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
3 C. ripe persimmon pulp
1 C. dates; chopped
1 C. coconut; flaked
1 C. walnuts or pecans; chopped

Cooking Instructions

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)