Persimmon Cake With Spicy Cinnamon Cream Cheese Frosting

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Arctic Garden Studio


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4 to 6 very ripe, soft persimmons, yeilding 1 1/4 cup pureed pulp

1 tsp baking soda

1/2 cup butter

1 cup sugar

1 egg

1 3/4 cups unsifted flour

1 tsp cinnamon (Vietnamese if you want an extra kick)

1/2 tsp each fresh nutmeg and ground cloves

1/2 cup chopped pecans

2 tsp Grand Marnier

8 oz. cream cheese

1 1/2 cups powdered sugar

1 tsp. Vietnamese Cinnamon (regular cinnamon will work, but not be as spicy)

1 tsp. Grand Marnier

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