1 1/2 c  Margarine
2 c  Sugar
1    Egg
1 3/4 c  Sifted flour
1 ts Soda
1 ts Cinnamon
1/4 ts Salt
1 tb Cloves
1 c  Chopped pecans
1 c  Persimmon pulp

Mix together margarine, sugar,and egg; beat with electric mixer until
creamy. Add flour, soda, salt, cloves and cinnamon; batter will be stiff.
Add persimmon pulp and pecans by hand. Bake in a greased, floured 13×9 inch
pan in a 350 degree oven for 35 to 40 minutes.

Note: Persimmon pulp may be frozen in measured amounts of 1 cup. Heat pulp
until completely thawed before adding to batter.