This is an old family recipe from the Gary Gate Memorial Cookbook for Girls Softball at San Marin High School in Novato – recipe by Hannah Kishi. 
What you’ll need:
In a small mixing bowl mix:
- 2 cups chopped nuts
- 2 cups raisins
- 2 cups very ripe Hachiya persimmons (Fuyu work as well but they must be very ripe) throw these in the blender to make a soft puree.
- 2 Tbsp vegetable oil
In a larger mixing bowl mix:
- 3 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp cloves
Mix together bowls one and two. Beat well, adding 1 cup milk as you mix.
Pour the mixture into a well greased bundt pan…..My fathe- in-law has been making this recipe for years, he likes to use a big cast-iron frying pan instead of a bundt.
Bake at 325 for 1-1.5 hours. Makes a great spicy sweet coffee cake!
