Fuyu Persimmon Bundt Cake

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Fuyu Persimmon Bundt Cake

2 Tablespoons orange zest

3 cups finely diced peeled Fuyu persimmons

2 teaspoons lemon juice

1/2 cup butter, room temperature

2/3 cup plus 3 tablespoons granulated sugar

2/3 cup plus 3 tablespoons packed brown sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 teaspoons baking soda

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg, preferred

1 cup finely chopped toasted walnuts

3/4 cup bourbon soaked raisins- pour enough bourbon to cover. Ready when plump. Save bourbon for other uses.

Orange Glaze

Juice from 1 orange

Enough powdered sugar for nice drizzle consistency

Preheat oven 350 degrees.

Grease and flour well a bundt cake pan’ set aside.

Combine the diced Fuyu, lemon juice and orange zest; set aside.

In a bowl combine the flour, baking soda, baking powder, salt and spices; whisk to combine.

In the bowl of a stand mixer cream the butter and sugars. Add the eggs one at a time until blended. Add vanilla and Fuyu mixture and blend well. Add the dry ingredients and mix just until combined. Stir in the nuts and soaked raisins.

Spoon thick batter into the prepared pan and level  off. Bake for about 55-60 minutes. Finished baking when toothpick comes out clean when inserted into the center. Remove from oven and allow to cool in pan 15 minute before releasing from pan onto a wire rack. Allow to cool completely . Make glaze. Drizzle on glaze.



32 thoughts on “Fuyu Persimmon Bundt Cake

  1. I have never had a persimmon. What do they taste like? I saw Giada De Laurentis make a persimmon pumpkin pie. I saw in the store persimmons were $1.99 each and I decided not to pursue the recipe.

    • Boy, the best I can describe is they taste a bit like pumpkin. Kinda like when someone says something tastes like chicken , I suppose. They are good. All my kids favorites. Where I grew up the persimmon trees where in a lot of peoples yards and were just left to fall on the ground:(

    • No, I don’t think so. It was based from an old Sunset Magazine recipe in the 70’s with some tweaking on my part. My son likes it better than persimmon cookies and those are his favorites. Now, they are the Fuyu persimmons which are firm and you typically eat out of hand for this recipe. I have not tried the recipe with the common soft variety Hichiya.

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