Persimmon cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Margarine |
| 2 | cups | Sugar |
| 1 | Egg | |
| 1¾ | cup | Sifted flour |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Cloves |
| 1 | cup | Chopped pecans |
| 1 | cup | Persimmon pulp |
Directions
Mix together margarine, sugar,and egg; beat with electric mixer until creamy. Add flour, soda, salt, cloves and cinnamon; batter will be stiff.
Add persimmon pulp and pecans by hand. Bake in a greased, floured 13x9 inch pan in a 350 degree oven for 35 to 40 minutes.
Note: Persimmon pulp may be frozen in measured amounts of 1 cup. Heat pulp until completely thawed before adding to batter.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .