Persimmon Pudding

2 cups persimmon pulp
1 ½ cups flour
2 cups sugar
1 tsp. baking powder
2 eggs beaten
Pinch salt
½ tsp. ground cinnamon
1/4 c. heavy cream
1½ cup buttermilk
4 Tbsp. butter, melted
1 tsp. baking soda

Preheat oven to 350. Combine pulp and sugar in a large mixing bowl. Mix well. Beat in eggs. In a small bowl, put buttermilk and baking soda; stir. Add to pulp; mix thoroughly.
Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Add to pulp gradually and stir til well combined. Next, pour in heavy cream, and mix well.
Butter a 9" x 13" baking dish with some of the butter; add remaining butter to batter. Pour batter into dish and bake until dark brown and toothpick inserted in center comes out clean. (About 1 hour.) Allow to cool.