Persimmon Pudding Cake

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Nutrition per serving    (USDA % daily values)
CAL
393
FAT
81%
CHOL
69%
SOD
49%

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Ingredients for 8 servings

2 cups of Hachiya persimmon pulp

4 eggs

1/2 cup butter (1 stick), melted

3/4 cups milk

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger

1 teaspoon all spice

1 cup chopped nuts - pecans or walnuts

Whipping cream

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