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Persimmon Fruit Cake

1 1/2 cups persimmon pulp
2 c. brown sugar
3 eggs
1 cup butter
2 cups self rising flour
1 cup milk
1 tsp. cinnamon
1 tsp. vanilla
2 cups raisins
1/2 cup candied pineapple
1/2 cup candied cherries
1/2 cup chopped pecans

Cream sugar and butter. Add persimmon and eggs. Put ½ cup flour over fruit and pecans. Stir to coat with the flour. Add milk and rest of flour and mix. Add fruit and nuts. Mix until well blended. Grease and flour 3-9 inch cake pans. Bake 45 minutes in a 350 degree preheated oven.
Edith in Burnsville 

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