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3/4 cup granulated sugar

1 cup all-purpose flour

1 cup persimmon pulp

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup raisins

1/2 cup chopped nuts

1/2 cup milk

Vanilla ice cream (optional)

1. Preheat oven to 350*F (175*C). Grease and flour a 10-inch Bundt pan.
2. Combine the persimmon pulp with baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour batter into prepared pan.
3. Bake for 1 hour or until wooden pick inserted in center comes out clean. Cool 15 minute in pan on wire rack; remove and cool on rack.
4. Serve warm with vanilla ice cream, if desired.

Makes 12 to 16 servings.

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