Persimmon spice cake

Yield: 3 servings

Measure Ingredient
2 cups Sugar
1 cup Corn oil
4 \N Eggs, well beaten
2 cups Persimmon pulp
2 cups Flour
2 teaspoons Baking powder
2 teaspoons Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Allspice

Cream sugar, oil, eggs and persimmon. Add dry ingredients gradually.

Pour into 2 well oiled 9 inch pans. Bake for 25 to 30 minutes at 350 degrees. Ice with carmel icing. Randy Rigg Submitted By RANDY RIGG On 08-30-95

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