Persimmon Cake

• 2 c. sugar
• 1 c. light vegetable oil
• 3 large eggs
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. each: salt, allspice and cinnamon
• 1 c. buttermilk
• 1 tsp. baking soda
• 1 c. persimmon pulp
• 1 c. chopped walnuts, pecans or hickory nuts

1. In the large bowl of an electric mixer, combine the sugar, vegetable oil, eggs and vanilla.
2. Mix well. Sift together the flour, salt and spices.
3. Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk.
4. Add the persimmon pulp and mix well.
5. Stir in the nuts.
6. Pour the batter into a greased and floured tube pan and bake at 300u0b0 for 75 minutes.
7. Cool and frost with buttermilk frosting.
8. Makes 10 to 12 servings.

sugar, light vegetable oil, eggs, vanilla, flour, salt, buttermilk, baking soda, persimmon pulp, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075359 (may not work)