Baked Persimmon Indian Pudding

By Sunset
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1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes)

2 teaspoons baking soda

3/4 cup sugar

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature

1/4 cup dark molasses

2 large eggs

1 teaspoon vanilla

1 cup all-purpose flour

3/4 cup cornmeal

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup raisins

1/2 cup chopped walnuts

Persimmon-eggnog sauce

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