Persimmon Cake

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Allspice
8 tablespoons	120ml	Margarine
1 cup	160g / 5.6oz	Raisins
3 cups	187g / 6.6oz	Flour
1 cup	146g / 5.1oz	Dates - chopped
1 teaspoon	5ml	Cinnamon
		Eggs
2 cups	474ml	Persimmon pulp
2 cups	474ml	Nuts
1 teaspoon	5ml	Nutmeg
1 teaspoon	5ml	Baking powder

Recipe Instructions

Cream margarine and sugar; add eggs.

Mix all dry ingredients.

Add persimmon pulp to egg and sugar mix.

Gradually add flour mixture.

Add raisins, chopped dates and nuts.

Bake at 325F for 1-1 1/2 hours.

Test with toothpick so you don't overcook.

Makes a very moist cake.

Source:
"The Diabetic Chocolate Cookbook" by Mary Jane Finsand

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