Preheat oven to 350F. Oil a 9" bundt cake pan and set aside.
Place all wet ingredients into a blender and blend into a smooth and uniform mixture. Transfer into a large mixing bowl. Note: persimmon tends to gel up very easily once blended, so if you leave your mixture to sit in the blender for a bit and it gels up, simply re-blend for a few seconds and the mixture will liquefy again.
Add dry cake ingredients and mix with a hand mixer (or spatula) until everything is combined and uniform.
Pour into your prepared pan and bake for approximately 1 hour and 15 minutes (or until a skewer inserted down the center comes out dry. Remove from oven and cool on a cooling rack.