For the Spiced Orange Glaze:

• 1 cup powdered sugar (ensure it's gluten-free)

• 2–3 tbsp freshly squeezed orange juice

• 1/4 tsp orange zest (optional, for added flavor)

• 1/4 tsp ground cinnamon

• Pinch of nutmeg

Cranberry Cream:

• 1 1/2 cups fresh or frozen cranberries

• 1/4 cup cane sugar (adjust to taste for tartness)

• 1/2 cup orange juice

• 1/2 cup water

• 1 tsp orange zest (optional)

• 1 cup dairy-free heavy cream (e.g., coconut cream, cashew cream, or oat cream)

• 1 tsp vanilla extract (optional)

Instructions

• Preheat the oven to 375°F.

• Grease a 9x13-inch pan or a bundt pan with oil, or line with parchment paper.

• Scoop out the flesh of the ripe persimmons, discard seeds, and blend until smooth.

• In a large mixing bowl, whisk together persimmon puree, pumpkin puree, cane sugar, oil, dairy-free milk, vanilla, and eggs (or flax eggs).

• In another bowl, whisk together Bob’s Red Mill Gluten-Free Flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

• Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

• Gently stir in the chopped walnuts.

• Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes (for a rectangular pan) or 40-45 minutes (for a bundt pan). A toothpick inserted in the center should come out clean.

• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Spiced Orange Glaze:

• In a small bowl, whisk together powdered sugar, orange juice, zest, cinnamon, and nutmeg until smooth. Add more orange juice if needed for a pourable consistency.

• Drizzle the glaze over the cooled cake. Sprinkle with extra chopped walnuts if desired. Let the glaze set before serving.

Make the Cranberry Cream:

• In a medium saucepan, combine cranberries, sugar, orange juice, water, and orange zest.

• Simmer over medium heat for 10–12 minutes, until the cranberries burst and the mixture thickens slightly.

• Remove from heat and blend the cranberry mixture until smooth using an immersion blender or regular blender. Strain through a fine mesh sieve to remove skins for a smoother cream, if desired.

• Return the cranberry mixture to the saucepan over low heat. Gradually stir in the dairy-free heavy cream until fully combined and creamy. Heat gently, but do not boil.

• Stir in vanilla extract, if desired, and taste to adjust sweetness or tartness.

• Serve the cranberry cream warm or chilled alongside the cake.

Adding Herbs:

• Oat Straw Powder: Add 1–2 teaspoons. Oat straw has a subtle, earthy flavor that works well in baked goods but shouldn’t overpower the spices.

• Chamomile Powder: Add 1 teaspoon. Chamomile has a slightly floral, apple-like flavor that complements the pumpkin and spices.

• Combine with Dry Ingredients:

  • Sift or whisk the oat straw and chamomile powders into the dry ingredients (flour, spices, etc.) to ensure they are evenly distributed.

• Adjust Liquids Slightly (Optional):

  • If adding 3 teaspoons of powder makes the batter feel too thick, you can add an extra tablespoon of dairy-free milk for balance.