1 c. pureed persimmons
2 tsp. baking soda
1/2 c. butter
1 c. sugar
2 eggs, beaten
2 tbsp. water
1 tsp. vanilla
1 tsp. lemon juice
1 c. flour
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
1/2 c. nuts, chopped
1/2 c. dates
1/4 c. raisins

Cream sugar and butter. Dissolve soda in persimmon puree and add to creamed mixture. Mix in beaten eggs, water, vanilla and lemon juice. Sift together dry ingredients. Add to persimmon mixture. Stir in dates and raisins. Grease a 6 cup mold (a one pound coffee can works fine). Pour batter into mold and cover with foil. Place in a large kettle on a rack. Cover and steam for 2 1/2 hours, adding water as needed to keep pan from going dry. Serve with hot lemon sauce.