Persimmon cake bars

based on this

2 squishy Hachiya persimmons
1.5 t lemon juice (will need 2 T more later, together this was about half a lemon for me)
1 t baking soda

1 egg
1/2 c melted butter
1/2 c sugar
1 T molasses
1 3/4 c flour
1 t salt
1 t cinnamon
1 t nutmeg
1/2 t cloves
1/2 c currants
1 c pecans, chopped
5 cubes crystallized ginger, chopped

1 c powdered sugar
2 T lemon juice
zest from one lemon

Preheat oven to 350F and butter and flour a 9x13" pan.

Cut persimmons in half, scoop out the goopy insides into a small bowl, and mush up with a potato masher. Whisk in 1.5 t lemon and baking soda as it foams up. Let sit for a bit; it will gel up and be pretty cool.

Stir together egg, butter, sugar, and molasses in a large bowl, and combine flour and spices in a pyrex. Add dry ingredients in batches to the wet ingredients, alternating with the persimmon gel. Stir in currants, pecans, and ginger. Spread evenly in the pan and bake for 20 min.

For glaze, stir together powdered sugar, 2 T lemon, and zest. Drizzle or spread on cooled cake.