Title: Persimmon Cake
Categories: Cake Dessert
Yield: 1 Cake

1/2	c	Shortening or margarine
2	c	Sugar
1		Egg
1 3/4	c	Sifted cake flour
1	ts	Soda
1/4	ts	Salt
1	ts	Ground cinnamon
1	ts	Ground cloves
1	c	Raisins
1	c	Pecans
1	c	Persimmon pulp

Cream shortening and sugar until light. Add egg; beat one minute on medium speed of mixer. Sift flour, soda, salt, cinnamon and cloves; stir in raisins and pecans. Add persimmon pulp to creamed mixture, alternately with dry ingredients, beating well after each addition. Pour in a greased and floured 9-inch square pan. Bake at 350F for 35 to 40 minutes.

Mrs. Michael Zaunbrecher (Blandins) Avoyelles Parish (Simmesport)

from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

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