1 pint Dillman Farm Persimmon Pulp
2 cups Sugar
2 Eggs, beaten
1 3/4 cups Sifted Flour
2 tsp. Baking Powder
1 cup Half & Half
1 cup Buttermilk
1 tsp. Baking Soda
1/3 cup Melted Butter
Dash of Cinnamon
Combine persimmon pulp, sugar and eggs. Stir flour with baking powder, add to persimmon mixture alternately with a combination of the cream, buttermilk and baking soda. Use a pastry brush to coat baking pan well with melted butter, stir remaining butter into persimmon mixture. Stir in cinnamon, stir well and pour into a 13x9x3 inch baking pan. Bake at 325? for 30 minutes.
