2 1/2 c. flour
2 c. sugar
1/4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 c. water
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 c. shortening
2 eggs
1/2 c. chopped walnuts
1 c. cut-up raisins
1 1/2 c. persimmon pulp

To get the persimmon pulp, cook about 2 or 3 large persimmon down. Add water in cooking them. Mash down when cooked, then take out 1 1/2 cups pulp (liquid). Blend dry ingredients in a bowl. Add shortening, water, and persimmon. Beat 2 minutes, medium speed, on mixer. Add eggs. Beat 2 more minutes, always scraping sides and bottom of the bowl. Stir in walnuts and raisins. Pour into 9 x 13 inch greased and floured pan. Bake for 45 to 50 minutes at 350 degrees. Cool. Use cream cheese icing.