Persimmon Puree: You'll need fully ripe pointed-tip persimmons--pulp should be soft and jelly like. Cut fruits in half and scoop out pulp with a spoon. Discard skin, seeds, and stem. In a blender or food processor, whirl pulp, a portion at a time, until smooth (you'll need 2 or 3 med. size persimmons for 1 cup puree). For each cup puree, thoroughly stir in 1-1/2 tsp. lemon juice. To store, freeze in 1-cup batches in rigid containers; thaw, covered, at room temperature.

Prepare persimmon puree; measure out 1 cup and stir in baking soda. Set aside. In a large bowl, lightly beat egg; then stir in sugar, oil, and dates.

In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended. Stir in walnuts. Spread batter evenly in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan. Bake in a 350 degrees F oven for 25 minutes or until top is lightly browned and a pick inserted in center comes out clean.

Let cool in pan on a rack for 5 minutes.

Cream margarine and sugar; add eggs. Mix all dry ingredients. Add persimmon pulp to egg and sugar mix. Gradually add flour mixture. Add raisins, chopped dates and nuts. Bake at 325F for 1-1 1/2 hours. Test with toothpick so you don't overcook. Makes a very moist cake.

Brush crust with egg white from one of the eggs; set aside. Mix persimmon with flour, honey, sorghum and spices. Beat in eggs and milk. Pour into prepared pie crust. Bake at 400F 40-50 minutes until pie doesn't jiggle when shaken. Cover edges with circle of foil if crust begins to brown too much.