1 c. persimmon pulp
1 c. sugar
1/4 c. butter
2 eggs, well beaten
1/2 c. milk
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. sifted flour
1 tsp. baking soda

Cream sugar and butter, add pulp and eggs. Sift dry ingredients together; add to creamed mixture along with the milk. Pour mixture into well-greased mold; set mold inside a covered steamer and cook for 2 hours. Do not remove lid of steamer during cooking time. Serve hot with whipped cream, brandy sauce or lemon sauce.

May be added, if desired: 1/2 c. chopped nuts

LEMON SAUCE:

Cream 4 tablespoons butter, add 2 cups sifted powdered sugar and cream again. Add 1 tablespoon grated lemon rind, 1 tablespoon persimmon pulp and enough lemon juice to make a sauce of desired serving consistency.