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Persimmon Cake

Reviewed: Sep. 28, 2012
AWESOME! I've made persimmon 'pudding' for years, and this will now take it's place. I was trying to finish off some persimmon pulp, so added an extra 1/2 cup into this recipe, then after reading other's comments, aso added an extra egg and extra 1/4 c. flour to make a little more 'cake-y.' I also omitted the vanilla and just added a little extra spice in it's place. It was perfect!!! I won't change a thing next time. We ate it plain- no icing, no whipped cream, nothing- it was delicious on its own. Thanks for sharing this recipe. =)
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