| 1 | Cream butter. |
| 2 | Add eggs, persimmon pulp and honey. |
| 3 | Sift dry ingredients together and mix in. stir in milk. |
| 4 | Add nuts and raisins and stir well. |
| 5 | Pour into greased 2-quart baking dish or bundt pan. |
| 6 | Bake at 325f for 40-50 minutes until cake tester comes out clean. |
| 7 | Serve warm with whipped cream or brandy sauce. |
| 8 | Brandy sauce: 2/3 c honey; ?c water; pinch salt; 4 ts corn starch; ?c water or apple juice; 4 ts butter; 6 tb brandy. |
| 9 | Combine honey, water and salt in small, heavy saucepan. |
| 10 | Bring to a boil and cook 3-4 minutes. |
| 11 | Dissolve cornstarch in water, and add slowly to the honey mixture. |
| 12 | Cook over very low heat, stirring constantly until mixture thickens. |
| 13 | (watch carefully to prevent scorching). |
| 14 | Remove from heat, add butter, stirring until it is blended into the sauce. |
| 15 | Add the brandy and stir well. |
| 16 | Serve over ice cream, pudding, or fruit. |
| 17 | Makes about 1 ?cups. |
| 18 | Note: this is especially delicious made with a fruit-flavored brandy |
