Ingredients
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1/2 gal. persimmons, crushed and strained (makes 3 c. juice)
3 1/2 c. sugar
1 c. butter, creamed
4 eggs
1 c. sweet milk
1 c. buttermilk
1 tsp. soda
1 tsp. baking powder
1 tsp. mixed spices (nutmeg, cinnamon and allspice)
3 c. plain flour
1 Tbsp. vanilla
1 large (1 1/2 c.) grated sweet potato
1/2 c. dark raisins (optional)
1/2 c. shredded coconut (optional)
Preparation
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In very large mixing
bowl, blend all ingredients well, adding persimmons and sweet potato last to insure smooth consistency. Place in baking dish.
Bake in moderate oven at 350\u00b0 to 375\u00b0 for 1/2 hour or until knife inserted in center comes out clean.
Serve hot or cold with sweetened whipped cream.
Cut in squares.
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