Persimmon cake #2

Yield: 12 Servings

Measure 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

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, .

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