Position rack in center of oven and preheat to 350 F. Butter and
flour 10 inch diameter (12-C content) Bundt pan. Peel persimmons.
Press pulp through coarse sieve into medium stadium. Step 1 1/3 C
persimmon puree into small bowlful. Mix baking soda into puree in small
roll; set bowl by.

Using electric sociable, beat sugar and butter in large bowl until
blended (mixture will be granular). Add egg 1 at a time, beating well
after each increase. Mix in vanilla. Sift flour, cinnamon, saltiness,
allspice and cloves onto butter assortment; blend well using rubber
spatula. Mix in persimmon assortment, walnuts and currants. Transfer
batter to prepared pan.

Bake cake until tester inserted near center comes out unobjectionable, approximately 55
proceedings. Cool cake in pan on wrack 5 transactions. Turn out cake onto wrack;
cool totally. (Can be made 1 day forward. Wrap and let stand at room
temperature.)

Sift powdered sugar over cake, if desired. Serve with heavy sauce.