Persimmon Pudding

originally from Hazel Stitt

adapted by Sisi Damner

serves 12 easily

2 cups sugar

2 cups flour

2 cups mashed persimmons

2 cups raisins

2 cups chopped dates (Dole package is 8 ounces chopped)

2 cups chopped pecans (or walnuts, if preferred)

1 tablespoon baking soda

1 tablespoon baking powder

1 cup milk

3 tablespoons melted butter, cooled

Preheat the oven to 325 degrees. Grease and flour a 10-inch bundt pan (or a 9-inch cake pan, 3 inches high).

Mix together the sugar, flour, persimmons, raisins, dates, pecans (or walnuts), baking soda and baking powder. It will seem strange that there are no eggs in this recipe, but trust us. It works without them! Mix in the milk and melted butter that has cooled.

Bake it in your prepared cake pan for one hour. Cool and invert onto serving dish. Serve with hard sauce or lightly whipped cream.

This pudding is similar to the old-fashioned steamed persimmon puddings that my grandmother would always serve at Christmas. I think this one is lighter and tastier.

It can be frozen in the cake pan, tightly wrapped in foil.