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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Persimmon Cake
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Cakesandfrostings - Cake Persimmon Cake Post by :seanny Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2750

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Cakesandfrostings - Cake Persimmon Cake

2 1/2 c. plain flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. allspice
3 tsp. cinnamon
1 1/2 c. shortening
2 1/2 c. sugar
3 eggs
2 c. Japanese persimmon puree
2 c. chopped nuts
2 c. seedless raisins


Preheat oven to 325° F.

Mix well flour, baking soda, salt, allspice and cinnamon. Cream shortening and sugar and add eggs; mix well. Add dry ingredients to egg mixture.

Mix in the persimmon puree, then the nuts and raisins which have been mixed with a little of the flour.

Bake in a tube pan (which has been greased and lined in bottom of pan with wax paper) for 2 hours at 325 degrees or until top is firm. If baked in a 9 x 13-inch pan, bake 1 hour or until firm.

Cake will be soft, not dry. This cake freezes well.

Note: For puree, peel fruit and put in blender.



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2 cups sugar 1 cup light vegetable oil 3 large eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon each salt, allspice, cinnamon 1 cup buttermilk 1 teaspoon baking soda 1 cup persimmon pulp 1 cup chopped walnuts, pecans or hickory nuts 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 chopped nuts. Pour the batter into
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1 c. cocoa 2 c. boiling water 1 c. butter, softened 2-1/2 c. sugar 4 eggs 1-1/2 tsp. vanilla 2-3/4 c. all-purpose flour 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt Filling (recipe below) Frosting (recipe below) Pecan halves for garnish, if desired Combine cocoa and boiling water, stirring until smooth. Set aside. Combine butter, sugar, eggs and vanilla; beat athigh speed until light and fluffy. Combine dry ingredients; add to sugar mixture alternately with cocoa mixture, beating at low speed and beginning and ending with flour mixture. Do not overbeat. Pour into 3 greased and floured 9"
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