Persimmon Spice Cakecakes 2 cup sugar 1 cup corn oil 4 eggs, well beaten 2 cup persimmon pulp 2 cup flour 2 teaspoon baking powder 2 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon allspice Cream sugar, oil, eggs and persimmon. Add dry ingredients gradually. Pour into 2 well oiled 9 inch pans. Bake for 25 to 30 minutes at 350 degrees. Ice with carmel icing. Randy Rigg |
