Modern Tea Party: Persimmon Loaf

Tea time in Japan is all about incorporating elements of the season. This month, we would like to feature something that's plentiful in November: persimmons!
Piles of brightly orange persimmons at the market signal the arrival of winter, and the fruit is greatly treasured in Japan. Both Hachiya and Fuyu persimmons are eaten, but we like the Fuyu better because it's not as astringent and can be readily eaten raw.

This persimmon loaf is very easy to make, and pairs wonderfully well with a rich cup of gyokuro.

Per­sim­mon Loaf
recipe from i nom things

3 large persimmons
1 1/2 cup flour
1 tsp bak­ing pow­der
1/3 tsp bak­ing soda
5 tbsp but­ter
4 tbsp sugar
1 egg
1/2 cup milk
1 tsp cinnamon
dark rum
a pinch of salt

1. Pre­heat your oven at 375F, and line a reg­u­lar sized loaf pan with parch­ment paper.
2. Take two of the per­sim­mons and peel the skin, and chop up. Put it in a microwave safe bowl, sprin­kle some dark rum on it. Add cin­na­mon and a pinch of salt, cover lightly with saran­wrap, and microwave for about a minute, or until the per­sim­mons are soft. Set aside to cool.
3. Beat your but­ter until creamy in a food proces­sor. Add sugar and process again until the sugar is well incor­po­rated, then add the now-cooled cooked per­sim­mons and process again. Trans­fer this mix­ture into a large bowl and mix in the last per­sim­mon (peeled and chopped up too).
4. Sift your flour, bak­ing pow­der, and bak­ing soda together.
5. Into the large bowl of persimmon-butter-mixture, add 1/3 of your pow­ders and a 1/3 of your milk. Mix. Repeat until you use up everything.
6. Pour into the pan. Smooth the top, and pop it in the oven. Bake for 40 to 50 min­utes, or until the top is golden and when tester comes out clean.
7. Let cool before serving.