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1
Put oven rack in middle position and preheat oven to 350u00b0F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
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2
Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup puree to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
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3
Sift together flour, salt, and spices in another small bowl.
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4
Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
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5
Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
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6
Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.
