1/2 c. melted butter
1/4 tsp. salt
1 c. persimmon pulp (3 to 4 very ripe)
3 tbsp. brandy
1 c. seedless raisins
1 c. sugar
1 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. vanilla
1 c. flour, sifted
1/4 tsp. nutmeg
2 tsp. warm water
2 eggs, slightly beaten
Chopped nuts, optional

Stir together melted butter and sugar. Resift flour with salt, cinnamon and nutmeg, and add to butter and sugar mixture. Add persimmon pulp, soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly, but lightly. Add raisins and nuts, stirring until mixed. Put in buttered steam-type covered mold and steam 2 1/2 hours. Flame at table with brandy.

BRANDY WHIPPED CREAM SAUCE:

1 egg
Dash of salt
1/3 c. melted butter
1 tbsp. brandy flavoring
1 c. sifted powdered sugar
1 c. whipping cream