INGREDIENTS
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
1/4 tsp
generous pinch of salt
2 tsp
cinnamon
3 cups
all-purpose flour (*see note below on measuring)
1 1/2 cups
walnut pieces (toasted)
1 cup
raisins