Spicy Persimmon Cake Recipe
Ingredients
| Sugar | 2 Cup (32 tbs) | |
| Shortening | 2 Tablespoon | |
| Persimmon pulp | 2 Cup (32 tbs) | |
| Flour | 2 Cup (32 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Soda | 1 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Dates | 1 Cup (16 tbs), chopped | |
| Walnuts | 2 Cup (32 tbs), chopped | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5465 Calories from Fat 1413
% Daily Value*
Total Fat 167 g257.2%
Saturated Fat 21.7 g108.5%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 3166.4 mg131.9%
Total Carbohydrates 993 g331%
Dietary Fiber 62 g248.2%
Sugars 687.2 g
Protein 69 g138.9%
Vitamin A 157.7% Vitamin C 73%
Calcium 123.2% Iron 139.5%
*Based on a 2000 Calorie diet
Directions
Sift dry ingredients together; add to creamed mix- ture.
Fold in fruits and walnuts; add vanilla.
Place batter in greased and floured tube pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Chef
