1. Set oven to 345°F. 2. Butter two rectangular cake pans. Cut two leaves of parchment paper, line each pan. 3. Cut the persimmons in half and remove and save the pulp, discard the skins. Pulverize pulp with food processor or blender, or through a colander. 4. Combine the first five ingredients in a large bowl. 5. Mix the melted butter, eggs, liquor, and the persimmon pulp in another bowl. 6. Add the dry ingredients to the wet ingredients until well combined, but not too mixed. Add the nuts and dry fruit. 7. Bake 1 hour or until a toothpick in the center comes out clean. ---------------------------------------------------------------------------
Nutrition
Ingredients
