Persimmon Pudding

2 cups persimmon pulp
2 cups sugar
2 eggs, beaten
1 3/4 cups sifted flour
2 tsp baking powder
1 cup half-and-half
1 cup buttermilk
1 tsp. soda
1/3 cup melted butter
dash of cinnamon

Combine persimmon pulp, sugar, and eggs. Sift flour with baking powder; add to persimmon mixture alternating with a combination of the ream, butter milk and soda. Melt butter in baking pan and coat pan with the butter. Stir the remaining butterinto the persimmon mixture. Bake at 325 for 60 minutes in a 13 x 9 pan.