| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Margarine |
| 2 | c | Sugar |
| 1 | Egg | |
| 1 3/4 | c | Sifted flour |
| 1 | ts | Soda |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1 | tb | Cloves |
| 1 | c | Chopped pecans |
| 1 | c | Persimmon pulp |
INSTRUCTIONS
Mix together margarine, sugar,and egg; beat with electric mixer until creamy. Add flour, soda, salt, cloves and cinnamon; batter will be stiff. Add persimmon pulp and pecans by hand. Bake in a greased, floured 13x9 inch pan in a 350 degree oven for 35 to 40 minutes. Note: Persimmon pulp may be frozen in measured amounts of 1 cup. Heat pulp until completely thawed before adding to batter. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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