Fuyu Persimmon Cake

Tuesday, November 10, 2009

Posted by Kirbie / 2 comments » / Cakes

Most of the persimmon recipes I've found involve using persimmon pulp. On the Food Librarian site, I found a recipe for Fuyu persimmon bundt cake, which calls for the use of hard persimmons.

The recipe calls for three cups of persimmons, so if you have a lot of fuyu persimmons, this is a great way to use some up. The taste had a bit too much spice for my personal taste, but other people really enjoyed the cake.

Here is the recipe with some modifications:

Ingredients

3 cups of chopped firm Fuyu persimmons
2 tsp baking soda
1/2 cup butter
2/3 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped walnuts
3/4 cup raisins

Directions

1. Grease and flour a bundt cake pan. Preheat oven to 350.

2. Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.

3. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.

4. Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground
cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into Fuyu mixture just
until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.