- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)
- 10 Tbsp unsalted butter, melted
- 2 tsp baking soda, sifted to make there aren’t lumps
- 1/4 tsp (generous pinch) of salt
- 2 tsp cinnamon
- 3 cups all-purpose flour *measured correctly
- 1 1/2 cups walnut pieces, toasted
- 1 cup raisins.
View the complete recipe at Natasha's Kitchen.
Recipe & photo courtesy of Natasha's Kitchen.