Persimmon Cake with a Citrus Glaze

Makes: One 9 x 13-inch cake

Ingredients:

Cake:
1 1/4 cups Hachiya persimmon pulp
2 cups flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 cup softened butter
2 eggs
1 cup sugar
2 Tbsp orange juice
1 Tbsp brandy or cognac
3/4 cup raisins or currants
3/4 cup chopped walnuts

Icing:
1 cup powdered sugar
2 tsp orange juice
2 tsp lemon juice

Preparation:
1. Preheat your oven to 350 degrees.
2. Remove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.
3. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl and set aside.
4. Blend the sugar into the butter until creamy.
5. Add the eggs, orange juice and cognac to the butter mixture and beat until fully incorporated.
6. Blend in the persimmon puree.
7. Add the flour to the butter and persimmon mixture.
8. Add the raisins and nuts and mix until just barely incorporated. Don’t overmix, however, as this will make your cake rubbery.
9. Grease a 9x13 pan and then spread the batter inside.
10. Bake for 20 - 25 minutes, or until a toothpick comes out clean.
11. To make the icing, mix the powdered sugar, orange juice and lemon juice in a bowl until you have a thick syrupy consistency. Add more lemon or orange juice if you need to thin it a bit more.
12. Spread the icing on top of the warm cake.
13. Cool and serve.