Lucille Ball's Persimmon Cake
2 cups sugar and 3 tablespoons butter creamed together
2 cups persimmon pulp
2 cups chopped walnut meats
1 cup seedless raisins
1 cup dates - cut fine
rind of 1 orange - grated
1 cup milk
4 cups cake flour - sifted
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons vanilla extract
Bake in 2 large loaf tins or 4 small loaf tins.
Batter can also be dropped from a spoon on cookie
sheets to be made into cookies.
Bake at 300 degrees F for 1 and 1/2 hours
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