1 1/4 c. persimmon puree
1 tsp. baking soda
1/2 c. butter, butter or shortening
1 c. sugar
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 c. finely chopped pecans
1 tsp. grated orange peel
1/2 tsp. grated lemon peel
Sifted powdered sugar or whipped cream

Stir together the persimmon puree and soda until well blended; let stand while you cream together the butter and sugar until light and fluffy. Add persimmon puree and soda mixture to the creamed mixture; blend well. Sift flour together with other dry ingredients.

Gradually blend into batter. Add nuts and fruit peels; beat just until well blended. Spoon the stiff batter into a greased and floured 8 or 9 inch square baking pan or 5 cup mold. Bake in 350 degree oven for 40 to 45 minutes or until inserted pick comes out clean. Let cool in pan 10 minutes, then invert cake onto cooling rack. Let cool about 15 minutes more and serve warm. Serve this spicy, firm textured cake warm or reheated and dusted with powdered sugar for breakfast or brunch. Top it with whipped cream for dessert.