1 c. persimmon pulp with 1 1/2 tsp. lemon juice
1 tsp. baking soda
8 oz. finely chopped dates
1 egg
1 c. sugar
1/2 c. oil
1 3/4 c. flour
1/4 tsp. cloves
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 c. chopped nuts

Mix pulp and soda; set aside. Lightly beat egg; stir in sugar, oil and dates. Combine flour and spices; add to date mixture alternately with pulp, just until well blended. Stir in nuts. Spread evenly in greased and floured 10"x15" pan. Bake at 350 degrees for 25 minutes or until lightly browned. Cool in pan on rack for 5 minutes then spread with glaze. Cool, cut into 3" x 1 1/2" bars. Remove from pan and store well wrapped.

LEMON GLAZE: Blend 1 cup powdered sugar with 2 tablespoons lemon juice, until smooth.