Persimmon Cake

Author

Nona Shankers

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Recipe

Measurements	Ingredients
Two Cups	Sugar
Two Cups	Flour
One Cup	Milk
Two Cups	Persimmon Pulp (from very ripe persimmons)
One Teaspoon	Lemon Juice
Three & $\frac{1}{2}$ Teaspoons	Baking Soda
Two Teaspoons	Cinnamon
Two	Eggs, Beaten
One Cup	Raisins
One Cup	Chopped Nuts
One Teaspoon	Vanilla Extract

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Instructions

1. Preheat oven to 350°F. Lightly grease a tube pan.
2. (Implied: In a large bowl, combine sugar, flour, milk, persimmon pulp, lemon juice, baking soda, cinnamon, beaten eggs, raisins, chopped nuts, and vanilla. Mix well until all ingredients are thoroughly combined.)
3. Pour the batter into the lightly greased tube pan.
4. Bake for 1 hour at 350°F.
5. Let the cake cool right side up in the pan until well set.
6. The cake will be very moist and will taste better the next day or later.

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Note

• Wrap persimmons in foil and keep them in the freezer until ready to use.
• To use, hold frozen persimmons under water and peel or rub off the skin.

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