Randy Pollak’s Persimmon Spice Cake

  • on January 1, 2007
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Ingrients & Directions


1/2 c Margarine
3 Eggs, beaten
1 ts Soda, dissolved in a few
.drops of water
1 ts Salt
1 ts Cinnamon
1 ts Cloves
1/2 c Chopped nuts
1 c Sugar
1 c Persimmon pulp
2 1/2 c Flour
1/2 ts Nutmeg
1 c Dark raisins

Cream together butter and sugar. Add beaten eggs and beat well. Blend soda
mixture together and add to persimmon pulp. Then blend to cake mixture.
Sift together remaining dry ingredients and add gradually. Fold in nuts and
raisins. Pour into floured and greased 9 x 13 pan. Sprinkle top with
coconut generously and bake at 350F for 1 hour.

Yields
8 Servings

Article Categories:
Cakes

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