Cake
Preheat the oven to 350°. Generously spray a Bundt pan with cooking spray.
In a small saucepan, mix the raisins and apricot brandy and bring to a boil over medium heat. Remove from the heat, cover and set aside to cool.
In a large bowl, mix the flour, baking soda, salt, spices and sugar. In a medium bowl, combine the melted butter, Hachiya persimmon puree, eggs and vanilla.
Add the Hachiya persimmon mixture to the flour mixture and fold together. Add the brandy-soaked raisins and pecans. Mix till just moistened; don’t over mix.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour.
To make the Italian Cream Cheese Frosting, mix the cream cheese and butter until well blended. Add 2 cups powdered sugar, vanilla and lemon zest, and mix until smooth. Mix in 1 tablespoon of the cream. Add additional powdered sugar or cream to achieve desired thickness. This frosting can be used as a glaze, or to fill or frost a cake.
Remove from the oven and place on cooling rack. When the cake is cool, invert it onto a cake platter and drizzle generously with Italian Cream Cheese Frosting.