Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
00b0F.
Butter two rectangular cake pans. Cut two leaves of
dium bowl, stir together the cake mix, vanilla pudding mix, and
FOR THE CAKE: Place eggs in blender container
Combine sugar, oil, eggs and vanilla.
Mix well.
Sift together flour, salt and spices.
Combine buttermilk and baking soda.
Add sifted ingredients to first mixture alternately with buttermilk.
Add persimmon pulp and mix well.
Stir in nuts.
Pour batter into greased and floured tube pan.
Bake at 300\u00b0 for 75 minutes.
Cool and frost with Buttermilk Frosting (recipe follows).
Follow directions on cake box, substituting champagne in place
nd flour a 9x13 inch cake pan.
Whisk together the
Cream together butter and sugar; beat in vanilla.
Add persimmon pulp and orange rind; mix well.
Sift together flour, baking soda, baking powder and spices.
Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour.
Mix in walnuts, raisins and dates.
Turn batter into 2 well-greased 9 x 5-inch loaf pans.
Bake at 300\u00b0 for 1 3/4 hours (until cake tester comes out clean).
Turn out onto wire rack. Garnish, if desired, with fruit and nuts down middle of loaf. Makes 2 loaf cakes.
Cream oleo and sugar; add egg and beat 1 minute. Mix flour, soda, salt, and spices; stir in raisins and pecans. Heat persimmon pulp to boiling; add all ingredients together, beating well. Bake in 2 greased and floured 8 inch pans at 375\u00b0 for 25 to 30 minutes. (In a loaf pan, bake 45 to 60 minutes at 350\u00b0.) Cake keeps well frozen.
5 L) metal cake pan; set aside.
Put first 4 ingredients in a mixer.
Add milk, flour, persimmon pulp and baking soda alternately.
Pour mixture into a 9 x 12-inch pan.
Bake at 300\u00b0 to 325\u00b0 for 1 hour.
Refrigerate after cooking.
Serve cold with sweetened whipped cream on top.
Grease 2, 8\" cake pans with butter-flavored crisco
Cream shortening and sugar together; add the persimmon puree and eggs.
Sift dry ingredients and add to the persimmon mixture. Beat well.
Pour into a greased baking pan and bake at 350\u00b0 about 1 hour.
Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!
Cream butter and sugar together.
Add eggs and vanilla.
Add persimmon pulp.
Sift the next 5 ingredients together.
Add alternately with milk to sugar mixture.
Add raisins and nuts.
Put into a greased 13 x 9 baking pan or mold pan.
Bake at 375\u00b0 for 40 to 45 minutes.
Serve warm or cold with whipped cream or glaze.
In the large bowl of an electric mixer, combine the sugar, vegetable oil, eggs and vanilla.
Mix well. Sift together the flour, salt and spices.
Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk.
Add the persimmon pulp and mix well.
Stir in the nuts.
Pour the batter into a greased and floured tube pan and bake at 300\u00b0 for 75 minutes.
Cool and frost with buttermilk frosting.
Makes 10 to 12 servings.
Cream together sugar and butter.
Add egg and continue beating the egg.
Add persimmon pulp.
Sift together flour, soda and baking powder.
Add to mixture.
Pour into an 8 x 8-inch square pan which has been greased and floured.
Bake at 350\u00b0 for 25 to 30 minutes.