Fuyu Persimmon Bundt Cake

1. Grease and flour a Bundt cake pan. Preheat oven to 350.
2. Blend 2 tsp. baking soda into 3 cups of chopped and peeled firm Fuyus, discard seeds. Set aside. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
3. Stir in Fuyu mix.
4. Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1/4 tsp. ground cloves, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.
5. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts or pecans. Add in 3/4 cup golden raisins or dried cranberries, dusted with a tablespoon of flour. This prevents them from sinking to the bottom in a big clump.
6. Pour batter into prepared Bundt pan.
7. Bake at 350 degrees F for 55 to 60 minutes or until long skewer inserted in the center tests clean. C
8. ool in Bundt pan 15 minutes. Turn onto rack then onto a cake plate when cooled. Dust with powdered sugar.
9. Serve with a scoop of vanilla ice cream if desired.