Persimmon Fruitcake
3 cups granulated sugar
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp ground ginger
3 eggs
1 1/2 cups mashed persimmons
1 (8 ounce) can crushed pineapple, drained
2 tbl Wesson Oil
1 cup candied mixed fruit
1 cup golden raisins
1 cup pecans or walnuts
Mix sugar, flour, baking powder, salt, baking soda and ginger in a bowl. Make a hole and add eggs, mashed persimmons, pineapple, and shortening. Mix. Fold in raisins and candied fruit. Bake in greased and floured Bundt pan at 350 degrees F for one hour.
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