Persimmon Pudding

Hazel's Hot Dish Recipe of the Week

An old recipe from North Carolina

2 cups sugar
1 1/2 sticks butter softened
2 teaspoons cinnamon
2 teaspoons vanilla
3 eggs
2 cups self-rising flour
2 cups evaporated milk
2 cups persimmon pulp

Preheat oven to 300°.

Cream sugar, butter, cinnamon and vanilla. Add eggs one at a time, beating after each addition. Continue beating. Add sifted flour alternately with milk, beginning and ending with flour. Add persimmon pulp and mix well. Bake for an hour in a large greased or sprayed baking dish.