INGREDIENTS
2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 cup canola oil
1 cup honey
4 eggs
3 cups grated persimmon
2 tablespoons grated ginger root
1 tablespoon orange zest

DIRECTIONS
Stir together dry ingredients.
Add oil and honey, stir until flour is completely blended.
Beat in eggs, one at a time, until batter is light and fluffy.
Stir in persimmon, ginger and zest.
If you want to add nuts or dried fruit, now is the time.
Bake in a bundt pan for 40-50 minutes at 350 degrees.
Cool in pan for 10 minutes, remove from pan and cool before cutting.

GLAZE
Mix 2 cups powdered sugar with 1/8 - 1/4 cup orange juice,
pour over warm or cool cake.