The best delicious Persimmon Cake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Persimmon Cake #2 recipe today!
Hello my friends, this Persimmon Cake #2 recipe will not disappoint, I promise! Made with simple ingredients, our Persimmon Cake #2 is amazingly delicious, and addictive, everyone will be asking for more Persimmon Cake #2.
What Makes This Persimmon Cake #2 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Persimmon Cake #2.
Ready to make this Persimmon Cake #2 Recipe? Let’s do it!
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1 1/2 c Margarine
2 c Sugar
1 Egg
1 3/4 c Sifted flour
1 ts Soda
1 ts Cinnamon
1/4 ts Salt
1 tb Cloves
1 c Chopped pecans
1 c Persimmon pulp
Mix together margarine, sugar,and egg; beat with electric mixer until
creamy. Add flour, soda, salt, cloves and cinnamon; batter will be stiff.
Add persimmon pulp and pecans by hand. Bake in a greased, floured 13×9 inch
pan in a 350 degree oven for 35 to 40 minutes.
Note: Persimmon pulp may be frozen in measured amounts of 1 cup. Heat pulp
until completely thawed before adding to batter.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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