In a large bowl, combine persimmon pulp, sugar, and melted butter.

Sift together the flour, salt, cinnamon, and baking soda.

Add the dry ingredients to the persimmon mixture alternately with the milk, mixing well after each addition.

Stir in the lemon juice, vanilla, raisins, chopped walnuts, and candied lemon peel.

Grease and flour a deep baking pan (or use a 1-pound coffee can).

Pour the batter into the prepared pan.

Place the pan into a shallow pan of hot water.

Bake in a preheated oven at 325°F (163°C) for 1 hour, or until a toothpick inserted into the center comes out clean.