Persimmon Cake

Yield:

one 10-inch cake

Recipe from


Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon soda
1 cup vegetable oil
3 eggs, slightly beaten
1 1/2 cups persimmon pulp (about 1 1/2 pints persimmons)
1 cup chopped walnuts
Powdered sugar

Preparation

Combine first 9 ingredients, mixing well. Pour into a greased and floured 10 - inch Bundt pan. Bake at 325° for 1 hour or until done. Remove from pan while warm. Dust with powdered sugar.

Note:

Oxmoor House Homestyle Recipes

January 1983