*  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(R) 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 13x9x2 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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