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Persimmon Cake

I got some Persimmons last week from a friend in CA. I patiently waited for them to ripe to bring to their manifest destiny of Persimmon cake. I still havent replaced the white box with all-purpose flour. There I was left with the option of using whole wheat flour which didnt end too well. I should have looked for the recipe like Persimmon breakfast cake, which actually calls for whole wheat flour. The only difference seems to be that the latter uses 3/4 cup butter while the former uses 1/2 cup oil. What a difference that 1/4 cup of fat could have made to the cake.
I used Frooti juice instead of Apple juice. But didnt get any flavor of it.

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