INGREDIENTS | SERVES 12

½ cup vegetable oil or butter

2 cups raw sugar

3 eggs, slightly beaten

½ cup plain yogurt

2 cups persimmon pulp

3 cups flour

4 teaspoons baking powder

1 teaspoon cinnamon

1 cup nuts

1 (9 × 13) baking pan or 2 8 cake pans

1. Preheat oven to 350°F.

2. Cream vegetable oil (or butter) and sugar.

3. Add beaten eggs, yogurt, and persimmon pulp.

4. Combine dry ingredients and stir into mixture.

5. Pour into greased and floured cake pan(s).

6. Bake until firm, about 35 minutes.