| 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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