Persimmon Cake w/Orange Glaze

Persimmons are common in Oklahoma, but our wild variety ones are so small, they aren't all that enjoyable to eat plain. It takes a bit of work to get the pulp, but once you get the hang of it, it doesn't take too long at all. I cut the sugar way down in this cake, because the persimmons I was using were super sweet, so may want to taste the batter before you put it in the pan to see if it's to your liking. Also remember that the raisins add sweetness. Also, you can leave the glaze off if you prefer, I just wanted to add a little something special to it for Thanksgiving!

CAKE
2 cups chopped nuts
1 cup raisins (golden looks great)
2 cups persimmon pulp, mashed
½ cup sugar
3 cups whole wheat pastry flour
½ tsp ginger
½ tsp cardamom
1 tsp salt
1 Tbs. aluminum free baking powder
1 cup dairy-free milk

GLAZE
1 Tbs. coconut oil or Earth Balance
¼ cup organic powdered sugar
1 tsp. orange zest
1-2 Tbs. orange juice

Mix nuts, raisins, persimmon pulp, and sugar. Sift dry ingredients and add alternately with milk to first mixture. Bake at 325°F for about 40 minutes in a 9x13 cake pan lightly greased with coconut oil, or until set and toothpick inserted in the middle comes about clean. Set on cooling rack to cool in pan.

To make glaze: melt fat over medium heat in a small sauce pan. Stir in powdered sugar and orange peel. Add orange juice until glaze has a smooth consistency. Pour over cake in pattern or spread out evenly as desired.