Persimmon Pudding 1

Aletha (Johnson) Hutchinson

2 C persimmon pulp
2 C sugar
2 eggs
S C sour milk
1 tsp lemon flavoring
2 C flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp ginger
2 Tbsp. butter, melted

1. Preheat oven to 325 degrees. Grease a 9×13 pan.
2. Combine persimmon pulp, eggs, milk and lemon flavoring in a large bowl. Mix well.
3. In a separate bowl, combine dry ingredients. Mix well. Add to wet ingredients and beat well. Add melted butter.
4. Pour into prepared pan. Bake for 1 hour and 15 minutes.

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