1 1/2 cups flour
1 teaspoon baking powder
Pinch salt
1 teaspoon cinnamon
2 cups ripe persimmon pulp
2 cups sugar
2 eggs, beaten
1 1/4 cups buttermilk
1 teaspoon baking soda
1/4 cup whipping cream
1 tablespoon honey
4 tablespoons butter, melted
1/2 cup raisins
1/2 cup pecans (optional)
Whipped cream (optional)

Into a large mixing bowl, sift the flour, baking powder, salt and cinnamon; set aside.

In another bowl, combine the persimmon pulp and sugar; add the eggs and set aside. Stir together the buttermilk and baking soda; set aside.

Add persimmon mixture to flour mixture, a portion at a time, alternating with a portion of buttermilk mixture, beating well by hand after each addition. Add the cream, honey and melted butter; beat well. Fold in the raisins and nuts, if desired.

Pour into a buttered 9-by-13-inch baking dish and bake at 350 F for 1 hour or until center is set. Serve warm or cold with the whipped cream, if desired.

Makes 12 to 16 servings.