Persimmon Pudding Cake - cooking recipe

Ingredients

2 cups persimmon pulp (very ripe Hachiya)
4 eggs
1/2 cup butter, melted (1/4 pound or one stick)
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ginger
1 teaspoon ground allspice
1 cup pecans or 1 cup walnuts, finely chopped
lightly sweetened whipped cream

Preparation

Preheat oven to 400\u00b0F and lightly grease an 8\" square baking pan.
In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
Add the chopped nuts.
Bake until done (about 45 minutes).
Cool.
To serve, top with a dollop of whipped cream.