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 levelĀ  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.



Moist Chocolate Potato Cake

Chocolate Potato Cake

1 cup butter, room temperature

2 1/3 cups sugar

4 eggs, room temperature

3 1/2 oz. unsweetened chocolate

5 tablespoons ground almonds

1 cup plain cooked ,riced , cold potatoes

2 1/2 cups flour

1 tablespoon instant espresso powder

1/2 tsp. cinnamon

1/2 tsp. salt

2 rounded tsp. baking powder

2/3 cup whole milk, room temperature

4 oz. white chocolate chips

4 oz. semisweet chocolate chips

4 oz. milk chocolate chips

Preheat oven to 350 degrees. Butter and flour well a bundt pan.

Place the unsweetened chocolate in the bowl of a food processor fitted with a metal blade. Process until fine. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugars along with the espresso powder. Separate the eggs. Add the yolks one at a time to the creamed mixture. Stir in the unsweetened chocolate, ground almonds and potatoes. Add the flour alternately with the milk beating until smooth. Stir in the chocolate chips. Beat egg whites to just stiff and fold into batter. Evenly pour into the prepared pan. Bake for about 1 3/4 hours or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to stay in pan for 20 minutes before removing cake from pan. Allow to cool completely. Garnish with powdered sugar or chocolate ganache and sprinkle with toasted sliced almonds.

Chocolate ganache:

4oz. chocolate, chopped

3 oz. heavy cream

Heat the chopped chocolate with the heavy cream on low in microwave until chocolate is almost melted. Stir the mixture until combined and pour over cooled cake. Sprinkle on sliced almonds.