Recipe: Persimmon Cake, Randy Pollak'S Christmas Persimmon Cake, Persimmon Cheesecake

PERSIMMON CAKE
Yield: 12 Servings

1 1/2 c margarine
2 c sugar
1 egg
1 3/4 c sifted flour
1 tsp soda
1 tsp cinnamon
1/4 tsp salt
1 tb cloves
1 c chopped pecans
1 c persimmon pulp

Mix together margarine, sugar,and egg; beat with electric mixer until creamy. Add flour, soda, salt, cloves and cinnamon; batter will be stiff. Add persimmon pulp and pecans by hand. Bake in a greased, floured 13x9 inch pan in a 350 degree oven for 35 to 40 minutes. Note: Persimmon pulp may be frozen in measured amounts of 1 cup. Heat pulp until completely thawed before adding to batter.

Randy Pollak'S Christmas Persimmon Cake
Source: Posted by Randy Pollak
Yield: 1 Cake

3 tb butter
2 c sugar
2 c persimmon pulp
2 c chopped nuts
1 c raisins
1 c chopped dates
1 tb orange peel
4 c sifted flour
4 tsp soda
3 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1 c milk
2 tsp vanilla

Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates and orange peel. Sift flour, soda and spices. Add flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4 hours or until a cake tester comes out clean. Let cool.

Persimmon Cheesecake
Yield: 3 Servings
Source: Posted by Randy Rigg

crust:
2 c graham cracker crumbs
1 stick margarine, melted
1 tsp cinnamon
5 tb powdered sugar
1 tsp nutmeg

mix:
1 1/2 c sugar
1 tsp vanilla
8 oz cream cheese

mix:
2 envelopes unflavored gelatin
1 c cold water
1 c persimmon pulp

Cook gelatin and water until gelatin is dissolved: add persimmon pulp and mix together. Set aside. Whip: 1 large can of Milnot until stiff, mix in cheese mixture and persimmon and gelatin. Pour over graham cracker crust. Reserve part of graham cracker crumbs to sprinkle on top. Refrigerate overnight. Use a 9 x 13 baking dish.