The enthusiasm of wild-food devotees has brought the exotic persimmon into prominence in the past few years. Its bright color and pleasant taste add an elusive flavor to dessert recipes. Pioneer homemakers used this fruit extensively in cooking.
This recipe for Persimmon-Cocoa Cake was sent to us by Mrs. Helen W. Linsenmeyer of Murphysboro, Ill. Its intriguing chocolatey flavor is appropriate for the hostess who wishes to serve something slightly different to her guests. Persimmon-Cocoa Cake 1 1/2 cups cake flour or all-purpose flour sifted 3 times before measuring 1 1/2 teaspoons baking powder 1/4 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon salt 1 Tablespoon cocoa 1/2 cup butter or margarine 3/4 cup sugar 2 eggs, beaten until foamy 1/2 cup milk 1 cup persimmon pulp 1/2 teaspoon vanilla 1/2 cup chopped pecans or walnuts, if desired
Sift together flour, baking powder, soda, spices, salt, and cocoa and set aside.
Cream butter, add sugar gradually, and continue creaming until light and fluffy. Add beaten eggs and mix well.
Blend flour mixture into butter mixture in three parts, alternating with thirds of milk. Stir batter until smooth after each addition.
Fold in persimmon pulp and vanilla. Add nuts if desired.
Turn batter into 9-by-13-inch pan and bake 25 minutes in preheated 350 degree F. oven. Test for doneness with a toothpick.
When thoroughly cooled, serve with whipped cream or ice cream or spread top with butter icing. Serves 12 to 16 people. This cake freezes well. To freeze after cake has been iced, place unwrapped cake in freezer for 1/2 hour, then remove and wrap in plastic wrap, then foil. Replace in freezer. Remove wrap before thawing.