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Persimmon Brunch Cake
December 20, 2008

I made this tonight and it was a big hit. Makes a lovely, spicey sweet cake which is a perfect treat around the holidays. I made a few modifications. First - I doubled the amount of persimmons and used a little more butter (closer to 3/4 of a cup). So it made my cake turn out very moist but still light. I also added raisins instead of the nuts, which added to the sweetness. Will definitely make it again, and want to try it in muffin format.

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