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Persimmon Cake Recipe

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This recipe for Persimmon Cake, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie (Fryback), Mrs. Val Pitman
Added: Tuesday, October 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. Shortening 2 Eggs beaten
(Crisco, Butter, Margarine) 1/2 tsp. Soda
1 C. Sugar 2 C. Flour sifted
1 C. Persimmon Pulp 3 tsp. Baking Powder

Directions:
Directions:
Cream shortening and sugar together. Add the persimmon pulp and beaten eggs. Sift dry ingredients and add to the liquid mixture. Beat well, pour into a greased pan (bunt pan is nice) and bake in a moderate oven 325 to 375 degrees for approximately 1 hour.

Frost with your favorite cream cheese frosting.

If using native persimmons and they have not been through the first heavy frost to season, then put them in the freezer. This will cause them to season to their natural sweetness.

Personal Notes:
Personal Notes:
When I was living at Lake Eufaula, we had wild persimmons growing in the pasture. Val took me down there in the jeep and I stood on the hood of the jeep to pick the persimmons. They smelled so good and sweet that I took a bite. Well, they had not been through a hard freeze and my mouth puckered up so bad I was trying to wipe out the taste with the sleeve of my coat. It was like having a mouth full of alum. I did make this persimmon cake and could taste a little of the alum. After freezing the cake, it turned out wonderful and sweet, like no other!

 

 

 

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