Spiced Persimmon Tea Cake

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2 large, dead-ripe Hachiya persimmons, enough for 1 cup puree

2 teaspoons baking soda

1 1/2 ccups all purpose flour

1/2 teaspoons sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice (I used nutmeg because I didn't have allspice)

1/8 teaspoon ground cloves

1/2 cup (1 stick) unsalted butter, room temp

1 cup light brown sugar

1 egg, room temp

1 teaspoon vanilla extract

1 cup chopped walnuts

grated zest of 1 lemon or 1/3 cup candied grapefruit peel

1/2 cup raisins

1/2 cup chopped dates (If possible, get these from the farmer's market! They are so much better and juicier than ones from the grocery store.)

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