Persimmon Cake

1/2 c Shortening or margarine
2 c Sugar
1 Egg
1 3/4 c Sifted cake flour
1 ts Soda
1/4 ts Salt
1 ts Ground cinnamon
1 ts Ground cloves
1 c Raisins
1 c Pecans
1 c Persimmon pulp

Cream shortening and sugar until light. Add egg; beat one minute on medium speed of mixer. Sift flour, soda, salt, cinnamon and cloves; stir in raisins and pecans. Add persimmon pulp to creamed mixture, alternately with dry ingredients, beating well after each addition. Pour in a greased and floured 9-inch square pan. Bake at 350F for 35 to 40 minutes.

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