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Persimmon Spice Cake

1 1/4 cups persimmon pulp
1 teaspoon baking soda
1/2 cup butter, softened
1 cup sugar
2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped nuts (walnuts/pecans)
1 teaspoon orange zest
1/2 teaspoon lemon zest
1/4 cup confectioners’ sugar for dusting

Preheat oven to 350 degrees F.
Mix the persimmon pulp in a blender until smooth.
Blend together the persimmon pulp and baking soda in a small bowl.
In a large bowl, cream together the butter or margarine and sugar until fluffy.
Add the puree to the creamed mixture.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture.
Stir in nuts and rinds.
Batter will be stiff.
Spoon into a greased and floured 8 inch square cake pan.
Bake at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving.
Sprinkle with confectioners’ sugar, and serve warm.

Note: We sometimes drizzle a light cream cheese icing over the top if we are in the mood for some sweetness.