Persimmon Bundt with Walnuts

Recipe to follow...
These are a take from Food Librarian's 30 Days of Big Bundts....except being vegan I changed the recipe and made adjustments.
Very good....plain!
Here is my version:
Grease and flour a bundt cake pan. Preheat oven to 350 degrees.
Chop 3 cups of chopped firm Fuyu persimmons. Set aside.
Beat 1/2 cup vegetable margarine with 1/2 cup agave syrup. Add 2 tsp. lime juice, and 1 scraped vanilla bean. Whisk in Egg Replacer for 2 eggs.
Sift together 2 cups cake flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground allspice, 1 tsp. cinnamon, and 2 tsp. nutmeg. Add wet ingredients and combine well.
Add 1 cup chopped walnuts and 2 tbsp candied chopped ginger. Mix well and
pour into pan. Bake 50- 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. 6 mini bundts or a large bundt.
I added a lemon glaze to one but you don't need it.