2 cups persimmon purée
3 large eggs (beaten)
1/2 cup melted butter
1 1/4 cups Sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon nutmeg
2 1/4 cups whole milk
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup Earthbound Farm Organic Raisins
1/2 cup chopped pecans