Raisins, mixed fruit and nuts are added to the batter, while the filling has nuts and coconut added.

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

Cream butter and sugar. Add pulp. Add flour and cinnamon alternately with milk. Add raisins, mixed fruit and nuts last. Pour batter into 3 greased and floured 9 inch layer pans and bake at 350 degrees for 35 to 40 minutes or until done. Cool layers and fill with filling.

FILLING FOR PERSIMMON FRUIT CAKE:

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

Combine all ingredients. Mix well and cook until thick enough to spread. Put filling between cooled cake layers and allow cake to stand overnight in refrigerator before cutting.