1 c. fresh persimmon pulp with 1 1/2 tsp. lemon juice
1 tsp. baking soda
1 egg
1 c. sugar
1/2 c. salad oil
8 oz. pitted dates, finely snipped
1 3/4 c. flour (unsifted)
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped walnuts

Mix persimmon with soda and set aside.

In large bowl, lightly beat the egg; then stir in sugar, salad oil and dates.

Combine flour with salt, cinnamon, nutmeg and cloves; add to date mixture alternately with the persimmon pulp just until well blended. Stir in nuts.

Spread in greased and flour dusted 10 x 15 inch pan. Bake in 350 degree oven for 25 minutes. Cool and top with Lemon Glaze Frosting.

LEMON GLAZE FROSTING:

Blend 1 cup unsifted powdered sugar with 2 tablespoons lemon juice until smooth. Spread on cooled persimmon bars.