This recipe was our great-grandmother’s. Enjoy a little of our family history for yourself!
Mix 1 cup persimmon pulp and 1 tsp. baking soda together. In a separate bowl, cream ½ cup butter and 1½ cup sugar; add 2 eggs and beat well. Sift 2 cups flour, ½ tsp. cinnamon, and ½ tsp. nutmeg together in another bowl. Add the dry ingredients and persimmon pulp alternately to the butter mixture, stirring well. Add ¼ tsp. salt and ½ cup nuts or raisins, if desired. Bake at 350° F for 15-20 minutes.
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As seen in 812 Magazine, Indiana Insider, and Indianapolis Monthly