1/2 c. butter
2 c. sugar
1 egg
1 3/4 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon (or more)
1 tsp. ground cloves
1 c. raisins
1 c. pecans
1 c. persimmon pulp

Cream butter and sugar; add egg and beat 1 minute. Mix flour, soda, salt, and spices; stir in raisins and pecans. Heat persimmon pulp to boiling; add all ingredients together, beating well.

Bake in 2 greased and floured 8 inch pans at 375°F for 25 to 30 minutes. (In a loaf pan, bake 45 to 60 minutes at 350°F.) Cake keeps well frozen.