Makes 1 10-inch Cake

Fuyu persimmons, fresh thyme and lemon give this simple cake a delicious flavor.  When seeking out the persimmons, choose the ripest ones you can find.  This rustic cake is especially good served warm with vanilla ice cream.

Ingredients

1 1/2 cups Fuyu Persimmon pulp, pureed

8 tablespoons unsalted butter, plus additional for the pan

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

4 large eggs

1 cup heavy cream

1 teaspoon honey

2 tablespoons fresh thyme leaves, finely chopped

2 tablespoons lemon zest

For the Lemon Glaze

1 cup sugar

1/2 cup water

3 tablespoons lemon juice

Instructions

Preheat the oven to 350°F.  Butter a 10-inch cake pan and add parchment paper to fit.  Set aside.

In a medium bowl, combine the flour, baking soda and salt.  Set aside.

In a mixing bowl, beat the sugar and butter together.  Add the eggs, one by one, and beat until combined.  Add the persimmon, heavy cream and honey and mix for 1 minute longer.  Add the flour mixture and mix until combined.  Fold in the thyme and lemon zest.

Pour the batter into the cake pan and bake for 55-60 minutes.  Remove from the oven and cool on a rack for 15 minutes.

While the cake is cooling make the lemon glaze.  Add the sugar, water and lemon to a medium saucepan and bring to a boil over medium-high heat for 3-4 minutes, stirring.  Remove and set aside.

Remove the cake from the pan and place on a platter.  Brush the glaze over the top and sides of the cake, cut into slices and serve.