"This recipe is my own nod to Fall, combining both Japanese ingredients and metaphors for the season together with our traditional Western craving for sweet things during the Holidays."

Ingredient :

• 2cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)
• 3cups flour
• 1teaspoon salt
• 2 ¹⁄₂teaspoons baking powder
• 2teaspoons baking soda
• 1 ¹⁄₂teaspoons ground cinnamon
• 1teaspoon ground cardamom
• ¹⁄₈teaspoon ground cloves
• 1 ¹⁄₂cups sugar
• 3large egg whites (or 3 large egg replacer for 2 eggs)
• 1 ¹⁄₄cups applesauce
• ¹⁄₂cup raisins
• ¹⁄₂cup slivered almonds
• 1teaspoon vanilla (can be omitted)

Directions :

• Preheat oven to 350°F.
• Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.
• Mix dry ingredients into pulp mixture, add raisins and almond slivers.
• Pour batter into two well buttered, powdered loaf pans or one bundt pan.
• Bake loaves for about one hour or until done.