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:
3 cups of chopped firm Fuyu persimmons
2 tsp baking soda
1/2 cup butter
2/3 cup sugar
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
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.
5. Pour into prepared bundt pan. Bake at 350 for 55 – 60 minutes or until
toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.