SPICY PERSIMMON CAKE
2 cups sugar
2 tablespoons shortening
2 cups persimmon pulp
2 cups flour (plain)
1 teaspoon cinnamon, nutmeg and soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins
1 cup chapped dates
(or use 2 cups chopped dates and no raisins)
2 cups chopped walnuts or pecans
1 teaspoon vanilla
Cream sugar and shortening (will be very coarse insteal of creamy). Stir in persimmon pulp.
Sift dry ingredients together and add to creamed mixture. Fold in fruit and nuts. Add vanilla.
Bake in greased and floured tube pan at 350 degrees for 1 hour and 15 minutes, or until tests done.
Freezes well.
