Persimmon Cake

Yields 10-inch cake (or 2 small bundt cakes)

1 cup (250 grams) persimmon puree** (about 3-4 persimmons)
1 cup (225 grams) granulated sugar
1/2 cup (120 ml) vegetable oil
2 large eggs, beaten
1 teaspoon vanilla extract
1/4 cup (60 ml) apple juice
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups (250 grams) all-purpose flour

Preheat oven to 350 degrees F (180 degrees C). Grease baking pan(s).

In a large mixing bowl, stir together persimmon puree, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.

Pour batter into prepared pan(s) and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar before serving.

** To make persimmon puree, make sure to use only very ripe persimmons (they are the texture of an overripe tomato you might throw out; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and puree in a food processor or blender.