Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Margarine |
| 2 cups | Sugar |
| 1 \N | 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, .