Ingredients

2 C. sugar
1 C. corn oil
4 eggs, well beaten
2 C. persimmon pulp
2 C. flour
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
Caramel icing:
1/2 C. packed brown sugar
1/3 C. light cream
1/4 C. butter or margarine
Dash salt
1 C. confectioner’s sugar
Chopped walnuts; optional

Cooking Instructions

Cream sugar, oil, eggs and persimmon. Add dry ingredients gradually. Pour into 2 well oiled 9 inch pans. Bake for 25 to 30 minutes at 350 degrees. Ice with caramel icing. Caramel icing: In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in confectioner’s sugar until smooth.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: