Persimmon Nut Cake

Beat eggs and add sugar; beat until light and fluffy.

Add oil and butter.

Continue beating.

Sift together and stir in dry ingredients.

Beat well.

Add persimmon pulp and mix well.

Pour half into a greased and floured 9-inch tube pan.

Mix 1 cup nuts (finely ground), 1 teaspoon cinnamon and 4 tablespoons brown sugar.

Mix and sprinkle over the butter in the pan.

Add remaining batter and bake at 300° for 60 minutes or bake in 9 x 13-inch pan for 30 minutes.