PERSIMMON CAKE

1 1/4 cup plain flour
3/4 tsp salt
1 tsp bi-carb soda
1 cup caster sugar
1 egg
125 g butter
6 persimmons (approx. 350g)
1/3 cup sultana
1/2 tsp vanilla

Butter a log cake tin (23cm x 10cm) and place non-stick baking paper on the base of the tin.
Sift the flour, add salt, bicarbonate soda and castor sugar into a bowl. Melt the butter and leave to cool slightly Beat egg and add butter. Cut the Persimmons and scoop out the pulp (persimmons should be very
ripe) You need 3 quarter of a cup to one cup of puree, Mix pulp into the egg and butter.
Make a well in the centre of the dry ingredients, add the egg, butter and persimmon pulp and sultanas and beat for about 1 minutes with a wooden spoon, the mixture should be moist but not too wet then place into the cake tin.
Cook in a 150˚C oven for 40-45 minutes.
This can become very brown on the top and if its darkening too much and still uncooked in the centre cover the top loosely with foil. Check if it's cooked by inserting a skewer into centre and leave to stand for 5 minutes to settle.
It keeps beautifully. Serve it plain or with a lemon icing or else spread with a little cream cheese.