Spiced Persimmon Cake With Dates And Lemon Glaze

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)
CAL
5770
FAT
646%
CHOL
452%
SOD
350%

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Ingredients for 1 serving

1-1/2 to 2 pounds common persimmons, less if you use Hachiya or Fuyu persimmons (enough to make 2 cups of puree)

2 sticks (1/2 pound/227 g) unsalted butter

2 cups (350 g) granulated sugar

2 large eggs

2 cups (240 ml) persimmon puree

1 teaspoon vanilla extract

3 cups (240 g) unbleached all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

2 teaspoons baking soda

1 cup (125 g) chopped dates or golden raisins

3 tablespoons lemon juice

1 cup powdered sugar, sifted

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