2 c. sugar
1 c. light vegetable oil
3 lg. eggs
1 tsp. vanilla
2 c. flour
1 tsp. each salt, allspice, and cinnamon
1 c. buttermilk
1 tsp. baking soda
1 c. persimmon pulp
1 c. chopped walnuts, pecans, or hickory nuts

In the large bowl of an electric mixer, combine the sugar, vegetable oil, eggs, and vanilla. Mix well. Sift together the flour, salt, and spices. Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk. Add the persimmon pulp and mix well. Stir in the chopped nuts. Pour the batter into a greased and floured tube pan; bake at 300 degrees for 75 minutes. Cool and frost with buttermilk frosting (recipe below). Makes 10 to 12 servings.

BUTTERMILK FROSTING:

2 c. sugar
1 c. buttermilk
1 tsp. baking soda
2 tsp. corn syrup
1/2 c. butter
1 tsp. vanilla

In a large heavy pan, combine the sugar, buttermilk, baking soda, corn syrup, and butter. Stir constantly until a soft ball forms when a small amount of syrup is dropped into cold water or to 235 degrees on a candy thermometer. Remove from heat; cool slightly and add vanilla. Beat until frosting is of a spreading consistency.