An American Family History


from Aunt Pit's Recipe Box

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Persimmon Almond Cake




1/2 c. shortening
1 1/4 c. sugar
2 eggs
2 c. flour (sifted)
1 1/2 tsp baking powder
1/4 tsp. salt
1/2 tsp soda
1/4 c. sour milk
1 c. persimmon pulp
1 c. unblanched almonds ground or chopped fine (I use walnuts)

Cream shortening and sugar until light & fluffy.

Beat in eggs, one at a time.

Sift flour with baking powder and salt.

Stir soda into sour milk,

add persimmon pulp.

Add flour mixture & liquid aternately to batter, beating well.

Add nuts.

Pour into tube cake pan which has been lightly floured & greased.

Bake in moderate oven (350°) 50 to 60 minutes.

Coll and serve plain, with a dusting of confectioners sugar.




Colonial Maryland
Colonial New England
Colonial Virginia & West Virginia
Quakers & Mennonites
New Jersey Baptists
German Lutherans
Watauga Settlement
Pennsylvania Pioneers
Midwest Pioneers
Jewish Immigrants

©Roberta Tuller 2020
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