1 1/4 c. sugar
2 c. persimmon pulp
2 eggs, beaten
6 Tbsp. buttermilk
1 tsp. baking soda
2 c. all purpose flour, sifted
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. grated nutmeg
1/2 c. unsalted butter, melted
1 c. raisins
1/8 tsp. salt

Preheat oven to 325 degrees. Into persimmon pulp, beat sugar, eggs and buttermilk. Combine soda, flour and seasonings; add to the persimmon mixture and beat well. Blend in the butter and stir in raisins. Pour into a greased 13"x9"x2" baking pan and cook until firm, about 1 hour.

Remove from oven, cool on wire rack and cut into squares. Serve with whipped cream and celebrate the combination of a full moon and fresh persimmons.