Skin persimmons and remove any seeds. Coarsely chop the persimmons.
Warm up lemon juice and soak cranberries until plumped up.
Beat butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir in persimmon and fold in sifted flour, almonds and cranberries.
Transfer batter to a greased and lined 20cm round cake pan. Bake in a preheated oven at 170�C for 1 hour 15 minutes.
Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely.