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1 1/2 c Margarine
2 c Sugar
1 3/4 c Sifted flour
1 ts Soda
1 ts Cinnamon
1/4 ts Salt
1 tb Cloves
1 c Chopped pecans
1 c Persimmon pulp
Mix together margarine, sugar,and egg; beat with electric mixer until
creamy. Add flour, soda, salt, cloves and cinnamon; batter will be
stiff. Add persimmon pulp and pecans by hand. Bake in a greased,
floured 13x9 inch pan in a 350 degree oven for 35 to 40 minutes.
Note: Persimmon pulp may be frozen in measured amounts of 1 cup.
Heat pulp until completely thawed before adding to batter.
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