2 c. brown sugar
1 1/2 c. persimmon pulp
2 tsp. cinnamon
1 c. raisins
1 c. nuts
1 c. butter
2 c. self-rising flour
1 c. milk
1 lb. mixed fruit, chopped fine

Cream butter and sugar. Add persimmon pulp. Add dry ingredients (flour and cinnamon) alternately with milk. Add raisins, fruit and nuts last. Spoon batter into three 9-inch greased and floured pans and bake at 350 degrees for 20 to 30 minutes or until layers test done. Cool and turn out. Put layers together with filling.

FILLING:

1/2 c. chopped nuts
1 c. sugar
1 c. flaked coconut
3 eggs
1 stick butter
1 (13 oz.) can undiluted evaporated milk

Combine all ingredients: nuts, eggs, sugar, butter, coconut and evaporated milk. Cook until thick enough to spread. Put filling between layers and store cake at least overnight in refrigerator before serving. Keep refrigerated.