Persimmon Pudding (Helen Tashjian)

Description

2 cups sugar
2 cups flour
1 Tbsp. baking soda (scant)
1 Tbsp. baking powder
1 cup milk
2 tsp. vanilla
3 Tbsp. melted butter
2 cups persimmon pulp
2 cups raisins / dates
2 cups chopped nuts

Mix altogether in order given. Bake in
greased angel food tube pan at 325° for
1 hour or until pudding pulls away from
sides of pan.

Makes one large or 2 small puddings.
Serve hot or cold with a foamy sauce.
Keeps well.