Persimmon Gumdrop Fruit Cake

Family recipe from Rod and Velda Pomp at Ciera Farms. Veldas mother entered this recipe in the 1940s Kansas State Fair!

1 cup shortening

2 cups sugar

4 eggs

3 cups persimmon pulp

2 teaspoons baking soda

3 cups flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon salt

1 cup chopped walnuts

1 cup chopped dates

1 pound raisins

1 pound mixed gumdrops

How to make:

Cream shortening and sugar, add well beaten eggs and persimmon pulp, to which baking soda has been added.

Stir in well, then alternate with flour mixture. Sift dry ingredients together and add. Then add nuts, dates, raisins and gumdrops.

Pour into 3 greased and floured 7×3 1/2 inch loaf pans. Bake at 350 degrees until cake starts to leave sides of pan at top, or when tested with straw in center. Bake at least 1 hour. Should be very moist!