1 c. persimmon pulp mixed with 1 1/2 tsp. lemon juice
1 c. sugar
1 egg
1 3/4 c. flour
8 oz. chopped dates
1 tsp. cinnamon
1 c. pecans or walnuts, slightly chopped
1 c. raisins (optional)
1 tsp. baking soda
1/2 c. salad oil
1/4 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg

Mix pulp with soda and lemon juice. Beat egg. Stir in sugar, oil and dates (raisins too, if desired). Combine flour mixture. Stir in nuts. Spread in a 9x13 inch pan. Bake at 350 degrees for 25 minutes. Cool 5 minutes. Spread lemon glaze over top. Cool and cut.