Cinnamon-Topped Sour Cream Pound Cake
INGREDIENTS:
2 Eggs 1 1/2 c All-purpose flour; sifted
3/4 c Sugar 1 ts Ground cinnamon
1/2 c Vegetable oil 1/2 ts Salt
1 ts Soda 1/2 c Pecans or walnuts; chopped
1 c Persimmon pulp 1/2 c Raisins (optional)
2 Eggs 1 1/2 c All-purpose flour; sifted
3/4 c Sugar 1 ts Ground cinnamon
1/2 c Vegetable oil 1/2 ts Salt
1 ts Soda 1/2 c Pecans or walnuts; chopped
1 c Persimmon pulp 1/2 c Raisins (optional)
Preheat oven to 325F. In large bowl, mix eggs, sugar and oil. In small bowl mix soda with persimmon pulp; add to sugar mixture. Combine flour, cinnamon and salt; add chopped nuts and raisins. Fold dry ingredients into persimmon mixture. Pour batter into oiled 9x4x3-inch loaf pan. Bake at 325F for 1 hour and 15 minutes. ~Mrs. Leonard Gauthier (Motsy), Avoyelles Parish (Moreauville)