6 eggs
1/4 cup heavy cream
1 cup butter
1 cup white sugar
4 cups persimmon pulp
3 cups vegetable oil
1/2 teaspoon vanilla extract
1 cup milk
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, beat eggs until soft peaks form. Beat in cream, sugar, persimmon pulp and vegetable oil. Beat in vanilla extract, milk and buttermilk. Stir together well. Pour batter evenly into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
In a small mixing bowl, mix flour, baking powder, baking soda and salt. Beat in the sugar mixture. Place a teaspoon of the batter into the center of each crock. Roll out on towel to level out.
Beat together 2/3 cup of the flour mixture with the milk mixture. Spread a thin even layer onto cakes.
In a large bowl, cream the butter and shortening together with a pastry brush until light and fluffy. Beat in the persimmon pulp and the oil, beating until smooth. Divide the remaining batter between the two layers.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into squares, serve warm or chilled.
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