Persimmon cake #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Soda |
| ¼ | teaspoon | Cloves |
| 2 | cups | Chopped nuts |
| 1 | cup | Raisins |
| 1 | cup | Chopped dates |
| 2 | cups | Persimmon pulp |
| 2 | cups | Sugar |
| 2 | tablespoons | Oil |
| 1 | cup | Milk |
Directions
Mix nuts, raisins, dates, persimmon pulp. Add sugar and oil together; add to dry ingredients. Stir in milk; mix well. Bake in tube pan at 325 for 1-½ hours. Cool in pan. Do not turn pan upside down as with angel food cake. Do not remove until absolutely cold.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .