Persimmons, the Latin word for it means “food of the gods.” From eHow – Persimmon is an attractive tree with nutritional, sweet, autumn-ripening fruit that has been an old-fashioned favorite for homeowners in U.S. Department of Agriculture hardiness zones 5 through 11, depending on the variety. Persimmon trees fall into two distinct categories: non-astringent, which can be eaten when the fruit is hard or soft, and astringent, which must have the fruit pulp very soft before consumption.
Cream together shortening sugar and eggs and blend well.
Mix the flour, baking powder, salt and soda.
Combine the dry ingredients and blend with the cream ingredients alternating with the persimmon pulp and the nuts.
Pour a greased loaf pan and bake at 350° for one hour.
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