Persimmon-Caramel Frosting        

Ingredients:
1 cup butter or margarine
2 cups brown sugar
1/2 cup persimmon pulp
1/2 tsp cinnamon
1/2 tsp nutmeg
About 5 cups sifted confectioners' sugar
1 cup chopped nuts garnish (optional)
 

Directions:
Melt butter in saucepan, Add brown sugar, and bring to boil. Add pulp and spices; boil again, stirring constantly. Remove from heat, and add enough confectioners' sugar to make desired consistency for spreading. Beat several minutes, and frost cake. If desired, press chopped nuts into sides of icing while still soft.