Persimmon Cake With Rum Orange Icing Recipe - Los Angeles Times

Ingredients

• 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
• 3 2/3 cups powdered sugar, put through a sieve
• 1/4 cup (1/2 stick) unsalted European-style butter, softened
• 4 to 5 tablespoons strained orange juice, divided
• 2 tablespoons best-quality dark rum
• Finely grated zest of 1 large orange
• 1 firm-ripe persimmon, for garnish, optional
• Fresh unsprayed leaves, for garnish, optional