Persimmon Poundcake

Peel the persimmons and cut up roughly.
Coarsely chop up the almonds.
Separate the eggs.
Sift the cake flour and baking powder together.
Put the sugar in a pan and heat until it's caramelized.
Add the persimmons (here I used ripe and soft ones).
The caramel will harden for a short while, but as you keep simmering it will melt.
When the persimmons are cooked through turn off the heat.
Add the margarine and rum, mix in and leave to cool.
Cream the margarine for the batter well in a bowl using a whisk.
If you have firm persimmons add 2 teaspoons of sugar to the margarine.
Add the egg yolks one at a time, mixing well between additions.
Change from a whisk to a spatula.
Mix the sifted flour in well using a cutting motion.
Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
Make a meringue with the 2 egg whites (whip until stiff peaks form).
Mix half of the meringue into the Step 6 batter using a spatula and scooping it up from the bottom so as not to eliminate all the air bubbles.
Fold in the rest of the meringue in the same way.
Pour the batter into a parchment paper lined poundcake tin and bake in a 170C oven for 25 minutes, then at 160C for about 10 minutes while checking the cake for doneness.
When the cake has risen nicely and is golden brown on top, it is done.
It has a moist, dense texture.
It's so delicious, and you can scarcely believe it has persimmon in it.