posted by Becky 11-23-99 7:05 PM
Persimmon Cake
2 1/2 c. plain flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. allspice
3 tsp. cinnamon
1 1/2 c. shortening
2 1/2 c. sugar
3 eggs
2 c. Japanese persimmon puree
2 c. chopped nuts
2 c. seedless raisins
Preheat oven to 325° F.
Mix well flour, baking soda, salt, allspice and cinnamon. Cream shortening and sugar and add eggs; mix well. Add dry ingredients to egg mixture.
Mix in the persimmon puree, then the nuts and raisins which have been mixed with a little of the flour.
Bake in a tube pan (which has been greased and lined in bottom of pan with wax paper) for 2 hours at 325 degrees or until top is firm. If baked in a 9 x 13-inch pan, bake 1 hour or until firm.
Cake will be soft, not dry. This cake freezes well.
Note: For puree, peel fruit and put in blender.