3/4 cup raisins

Enough milk to cover raisins

2 cups rice flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 1⁄2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1⁄2 cups pure cane sugar, unbleached

3/4 cup melted butter (can substitute with Greek-style yogurt)

3 eggs

1 1⁄4 cups persimmon pulp

2 teaspoons vanilla

1 1⁄2 cups pecans

1. Preheat oven to 350 degrees Fahrenheit.

2. Bring raisins and milk to a boil in a small saucepan over medium heat. Remove from heat and let cool.

3. In a medium bowl, mix melted butter, persimmon pulp, eggs and vanilla. Set aside.

4. In a large bowl, mix dry ingredients. Add persimmon blend and gently stir. Fold in raisins with milk and the pecans.

5. Pour batter into a greased 10-inch diameter cake pan. Bake for 40 minutes or until a knife inserted into the cake out comes clean.

6. Remove from the oven. Let cool and flip over onto a plate. Cake can be frozen for a few months.

7. Top with cream cheese icing (below)

Cream Cheese Icing

8 ounces cream cheese, softened

1/2 teaspoon vanilla

1 teaspoon fresh Meyer lemon juice

2 tablespoons honey

2 tablespoons powdered sugar

Mix all ingredients together and spread onto the persimmon cake. Prepare one or two hours before serving.