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