Persimmon Cake

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Yield
one 10-inch cake
January 1983
RECIPE BY Oxmoor House

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

How to Make It

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.

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