Rich, moist cakes are very suitable for holiday baking because they can be made ahead and frozen. Persimmons are a traditional Southern fruit that ripen in the fall after the first frost. They lend their unique flavor to many holiday desserts.

Using White Lily's 100% Soft Wheat Flour assures that these special cakes retain their moist, tender texture. Cakes should be stored in covered or airtight containers to maintain freshness.

Rich, moist cakes need not be frosted. A sprinkling of confectioners sugar or a light glaze is often sufficient.

At end of recommended baking time, check doneness carefully with a wooden toothpick or skewer inserted into center of cake.

Spicy Persimmon Cake
2	C	Sugar
1	C	Vegetable oil
3		Eggs
1	tsp	Vanilla
2 1/4	C	White Lily All-Purpose Soft Wheat Flour
1	tsp	Salt
1	tsp	Ground cinnamon
1/4	tsp	Ground cloves
1/4	tsp	Ground nutmeg
1/8	tsp	Ground ginger
1	C	Buttermilk
1	tsp	Baking soda
1	C	Persimmon pulp (room temperature)
1	C	Chopped pecans
		Confectioners sugar (optional)

• Preheat oven to 325 degrees. Grease and flour a 10-inch pan; set aside.
• In large mixer bowl, combine sugar, oil, eggs and vanilla; blend well.
• Sift together flour, salt, cinnamon, cloves, nutmeg and ginger. Combine buttermilk and baking soda. Add flour mixture to sugar-egg mixture alternately with buttermilk. Add persimmon pulp; mix well. Stir in nuts.
• Pour batter into prepared pan. bake for 90 to 95 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes before inverting from pan. Cool on wire rack.
• Sprinkle with confectioners sugar or frost with Cream Cheese Frosting.

  Makes 16 servings.

Cream Cheese Frosting
1	8-oz pkg	Cream cheese, softened
6	tbsp	Butter or margarine, softened
1	16-oz box	Sifted confectioners sugar
2	tsp	Vanilla

• In mixer bowl, beat cream cheese and butter or margarine until smooth. Gradually add sugar; beat until light and fluffy. Blend in vanilla.

  Makes 4 cups.