Persimmon Rum Cake, Yum!

I recently bought a book, Edible A Celebration of Local Foods, (psst, check it out here) and it's fabulous.  I currently work at a textbook store and the one nutrition class at Southern uses it, well I saw it and fell in love.  Not only does it have really interesting content, including over 80 delicious recipes, but it's beautifully designed- from photographs to layout.

While showing it to someone today I realized there was a recipe for (drum roll please) Persimmon Rum Cake!  Ok, I admit, I don't know much about Persimmons other than they grew wild in my mom's back yard (and I'm sure still do), but it just sounds so good to me.  Don't worry, I'm not going to leave you hanging, here's the recipe.  Make sure to check out this book, like I said, it's badass.

Persimmon Rum Cake //

+ 5 to 8 ripe persimmons or 4 to 5 mangoes (if available), peeled and pitted
+ 2 tablespoons freshly squeezed lemon juice
+ 2/3 cup dried currants
+ 1/2 cup golden raisins
+ 3/4 cup dark rum
+ 1 3/4 cups walnut halves
+ 1 1/2 cups bread flour
+ 1 1/2 teaspoons baking soda
+ 1 teaspoon kosher salt
+ 1/2 teaspoon ground cloves
+ 1/2 teaspoon freshly grated nutmeg
+ 2 cups granulated sugar
+ 1 tablespoon grapeseed oil or another neutral-flavored oil
+ 1 tablespoon finely grated ginger
+ 1/2 teaspoon finely grated lemon zest
+ 1 1/2 teaspoons pure vanilla extract
+ 3/4 cup whole milk

Mom, let's make this!