The Bojon Gourmet

1 Position a rack in the center of the oven and preheat to 350º. Line an 8 x 4" loaf pan with a sling of parchment paper (or grease with softened butter or pan spray).
2 In a large bowl, sift together the flours, baking powder and soda, salt, and spices.
3 In another large bowl, whisk together the sugar, eggs, oil, persimmon puree and vanilla.
4 Gently stir the dry ingredients into the wets until almost smooth, then stir in the walnuts, currants and diced fuyus, and stir to distribute evenly.
5 Scrape the batter into the lined pan. Bake until a wooden skewer inserted in the center of the cake comes out clean (a few moist crumbs are fine), 60-70 minutes. Cool completely at room temperature.
6 Slices of cake are excellent toasted and topped with cream cheese, greek yogurt or crème fraîche.
7 The cake will keep for up to 4 or 5 days at room temperature, but refrigerate it if the weather is humid to prevent mold from forming.