Yield: 12 Servings
|1¾ cup||Sifted flour|
|1 cup||Chopped pecans|
|1 cup||Persimmon pulp|
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, .