2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
3/4 c. shortening
2 eggs, well beaten
1 c. persimmon pulp
1 c. chopped Hickory nuts

Stir together flour, soda and salt. In a separate bowl cream sugar and shortening. Add eggs, pulp and nuts. Mix and pour into flour mixture. Stir into a very stiff batter. Line 2 loaf pans with oiled wax paper. Fill half full. Bake 1 hour at 325 degrees.