Persimmon Cake

A thick rum orange icing tops persimmon cake, an inspired dessert for the fall holiday table. (ROBERT GAUTHIER / Los Angeles Times)

Warm chilly days and chillier evenings with the pleasures and comforts of autumn's harvest.

This is a cake that's fun to make, long-keeping and irresistible on a buffet. If your bundt pan is heavy cast aluminum, bake the cake at 325 degrees.

Persimmon cake with rum orange icing

Active work time: 25 minutes
Prep time: 2 hours
Servings: 20 to 24

Note: In baking, the persimmons' puckery taste mellows and their velvety flesh melts into tender richness.

Cake:
2 cups chopped walnuts
1 cup (2 sticks) unsalted European-style butter, melted, divided
2 cups dried currants
3 cups sifted unbleached all-purpose flour
1 3/4 cups sugar
1 tablespoon ground ginger
1 3/4 teaspoons baking soda
Rounded 1/2 teaspoon sea salt
1 3/4 cups pureed unpeeled, fully ripe persimmons
4 eggs, beaten to blend
1/2 cup best-quality dark rum