Ingrients & Directions
1 c Brown sugar 1 ts Soda
1/2 c Lard 1 ts Cinnamon
1 Egg 1/2 ts Baking powder
1 c Persimmon pulp 1/2 c Nuts
2 1/2 c Flour
Cream sugar and lard. Add egg, persimmon pulp, mix and add dry
ingredients. Bake in 2 layer cake pans at 375 degrees until firm.
Split layers. Frost with any carmel frosting mix and substitute
persimmon pulp for the water called for. Randy Rigg
Yields
3 servings