Persimmon Bundt Cake
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Demonstrated by: Lloyd Yokoyama, Owner and Chef, Broke da Mouth Cookie Company, Maui.
Broke da Mouth Cookie Company, Maui on November 24, 2004.
Ingredients:
Persimmon Bundt Cake
Try this delicious recipe from the Electric Kitchen!
- 4 large ripe Hachiya persimmons
- 1 1/2 teaspoons baking soda
- 1 3/4 cups sugar
- 1/2 cup unsalted butter,softened
- 3 extra large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3/4 cup chopped macadamia nuts
- 3/4 cup golden raisins
- Powdered sugar
Directions:
- Preheat to 350°F.
- Butter and flour a 10-inch diameter (12 cup capacity) bundt pan.
- Peel persimmons and press pulp through coarse sieve.
- Measure 1 1/3 cups persimmon puree into small bowl; add baking soda and set aside.
- In a large bowl of electric mixer, beat sugar and butter until well mixed.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Sift flour, cinnamon, salt, allspice, and cloves into butter mixture; mix well using a rubber spatula.
- Stir in persimmon mixture, nuts, and raisins; pour into prepared pan.
- Bake for about 55 minutes or until tester inserted near center comes out clean.
- Invert cake onto cooling rack; cool completely.
- Sift powdered sugar.
Review
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Moist and flavorful. Great fruitcake alternative for the holidays!
by Beth
on 12/2/2022