2 sticks butter
2 1/4 c. sugar
4 eggs
3 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
Pinch of ginger
1/2 c. raisins
1/2 c. cornmeal
1 qt. persimmon pulp
1 c. cooked sweet potatoes, mashed fine

Cream butter and sugar; add eggs, one at a time. Set aside. Sift flour, baking powder, cinnamon, allspice and ginger together. Add to creamed mixture alternately with persimmon pulp; mix well. Add cornmeal - then sweet potatoes. Stir in raisins last. Bake 40 minutes at 400 degrees in a greased 14 x 10 inch pan.