Moistest coffee cake you'll ever make! Keeps for 10 days.
Mix Flour through salt. Cream white sugar, 1/2 cup of brown sugar with butter in separate bowl. Mix in eggs, buttermilk, flour mixture, dried fruit** and persimmon*.
Pour into a 9x13 pan and cook 40 mins or until done.
* Don't have persimmon? Try using applesauce or dates.
**Try keeping your dried fruit in a jar in which you pour sherry about 1/4 of the way up the jar. This will make your dried fruit be really moist and plump.