Persimmon cake #1

Yield: 1 Servings

Measure 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

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.



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, .

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