Persimmon Cake

Name: Persimmon Cake
Ingredients: 1 c. walnuts, finely chopped; 1 c. seedless raisins; 1 c. dates, cut up with scissors; 1 small pkg. (1/2 lb.) mixed glazed fruits, finely cut (optional); 2 c. very ripe persimmons, mashed in a strainer so as not to use the skins; 2 c. sugar; 3 c. sifted flour; 2 Tbsp. oil; 1 tsp. salt; 3 eggs, beaten; 1/4 tsp. cloves; 2 tsp. cinnamon; 2 tsp. baking soda; 1 c. milk

14 ingredients

7 steps

Ingredients

1 c. walnuts, finely chopped
1 c. seedless raisins
1 c. dates, cut up with scissors
1 small pkg. (1/2 lb.) mixed glazed fruits, finely cut (optional)
2 c. very ripe persimmons, mashed in a strainer so as not to use the skins
2 c. sugar
3 c. sifted flour
2 Tbsp. oil
1 tsp. salt
3 eggs, beaten
1/4 tsp. cloves
2 tsp. cinnamon
2 tsp. baking soda
1 c. milk

Directions

1

Mix nuts, raisins, sugar, fruits, persimmon pulp and oil in a large size bowl.
2

Sift flour, spices, soda and salt together.
3

Mix beaten eggs and milk.
4

Combine nut mixture with egg mixture; stir in dry ingredients until well blended.
5

Oil tube or angel food pan well; spoon cake mixture into prepared pan.
6

Bake in a preheated 325° oven for 1 to 1 1/2 hours, until a toothpick comes out clean in the center.
7

Makes a 5 to 6-pound cake.