00b0F.
Butter two rectangular cake pans. Cut two leaves of
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.
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.
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.
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).
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.
Cream margarine and sugar.
Add persimmon pulp and beaten eggs.
Add dry ingredients to liquid mixture.
Beat well.
Pour into 9 x 5-inch greased and floured pan.
Bake in a 350\u00b0 oven for approximately 1 hour.
Set oven temperature at 350\u00b0.
Grease and flour tube pan.
Mix and cream the shortening, eggs and sugar.
Sift dry ingredients together and add to creamed mixture.
Add persimmon; beat well. Stir in nuts.
Pour into pan; bake for 1 1/2 hours.
Cream margarine, eggs, soda, sugar, persimmon pulp and vanilla.
Add flour, cinnamon, nutmeg, cloves and allspice.
Mix together with nuts and raisins.
Bake in tube pan at 350\u00b0 for 1 hour and 15 minutes.
Mix sugar, eggs, persimmon pulp, and vegetable oil.
Add flour, cinnamon, salt, soda, and nuts.
Pour mixture into a 9-inch greased and flour bundt pan.
Bake at 325 degrees for 1 hour or until done. Dust with powdered sugar.
Mix the ingredients.
Put in 2 greased round cake pans.
Bake at 350\u00b0 for about 1 hour or until set.
Top with icing.
Mix shortening, sugar and egg.
Sift dry ingredients and add to shortening.
Add rest of ingredients and mix thoroughly.
Bake at 325\u00b0 or 350\u00b0 for 45 minutes to 1 hour.
After baking you can pour wine or bourbon over cake.
Sift first five ingredients; set aside.
In a bowl, stir persimmon pulp, evaporated milk, dates, raisins and walnuts.
In a mixing bowl, beat margarine, sugar, eggs and vanilla well.
After beating well, alternately add first two mixture groups, mixing well each time.
Bake at 350\u00b0 for 1 hour and 10 minutes for cakes. Judge time for small loaf pans.
Use Pam on loaf pans.
Will make 7 little loaves.
Place batter into 2 cake pans.
Bake at 350\u00b0 for 30 minutes or until done.
Combine first 9 ingredients, mixing well.
Pour into a greased and floured 10-inch Bundt pan.
Bake at 325\u00b0 for 1 hour or until done.
Remove from pan while warm.
Dust with powdered sugar. Yields one 10-inch cake.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove