Preheat oven to 350°F. Coat two 8-inch round baking pans with nonstick cooking spray; set aside.
Peel persimmons and remove seeds; mash to yield 3 cups purée. In mixing bowl, beat sugar and butter with electric hand mixer. Add eggs and beat until light and fluffy. Blend in persimmon purée and buttermilk.
In separate bowl, stir together flour, cinnamon, baking soda and cloves. Add to persimmon mixture.
Pour batter into prepared pans. Bake 1 hour or until center is set. Serve warm with whipped topping, if desired.
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