persimmon bundt cake

I know; I’m such a flake when it comes to blogging.  I don’t really have any other excuses except for the fact that I usually enjoy reading other people’s blogs instead of posting on my own.  There was a lot of baking going on in my kitchen (baking is currently on hold) and I do have lots of pictures to share, but I’ll admit that I’ve been lazy.

This recipe comes to you at the wrong time of the year (I made this cake in October) but I wanted to share with you now because I’ve had persimmons on my mind.  My parents have a fuyu persimmon tree in their backyard and they get tons of persimmons so my dad sent H and I a box of them in the mail.  The following week we received a whole bag of fuyus from my friend.  What was I to do with so many persimmons?

H loves them (fuyus) and will eat 2 or 3 a day, but I’ve never been a huge fan of them.  The first time I tasted a persimmon it was a hachiya persimmon…the mushy kind.  After that experience I tried to stay away from eating any kind of persimmon in their natural whole fruit form.  My grandpa makes persimmon cookies which  I do like so I searched for the recipe he had shared with me.  Bummer, the cookies were made with puree from the mushy hachiya persimmons;  I had an over abundance of the crisp fuyu persimmons.  Darn.  I searched online and most baking recipes use hachiya.  I was getting discouraged when I finally found this.  I was so excited to try it out, especially because it was made in a bundt pan and I really like bundt cakes.  The cake was very yummy.  It was the perfect “Welcome Fall Season” spice cake.  I made it a few times and even turned it into a “persimmon bread” simply by baking it in a loaf pan and not icing it.

So, back to my relationship with persimmons and why they’ve been on my mind.  The cake only uses about 4 persimmons so even though I’d made it a few times we still had tons of them on our kitchen  counter.  Everytime H ate one I’d have a bite too and eventually I kind of started to like the fuyu persimmon.  It’s crisp like an apple and I’m all about crispy things.  The fuyu persimmon was finally starting to grow on me.  I probably won’t eat 2 to 3 a day like H does, but now I know they’re good for baking too.  What really pushed me over was finally looking at the persimmon tree in my parents’ backyard.  It’s beautiful!  I haven’t seen too many persimmon trees, but I really liked how theirs looked.

I’ve been looking into fruit trees for my backyard so a persimmon tree made it onto my wishlist and I finally ordered a bareroot a few days ago.  My current view from the kitchen sink is pretty bleh so I am very excited about having a nice persimmon tree to look at.  My bareroot tree just arrived yesterday and I’m looking forward to planting it this weekend.  Ok…on to the recipe!

Fuyu Bundt Cake

Adapted slightly from California Fuyu Grower’s Association (originally from Sunset Magazine, 1978)

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

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

In a large bowl, beat soft butter with sugar. Add eggs, lemon juice, and vanilla and beat until fluffy. Stir in Fuyus.

Sift together flour, baking powder, baking soda, salt, ground cloves, cinnamon, and nutmeg. Stir flour into Fuyu mixture just until blended. Add chopped walnuts and raisins.

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.

For the glaze, mix powdered sugar and maple syrup.  I don’t have exact measurements; maybe about a cup of powdered sugar and slowly add maple syrup while mixing until it reaches the desired drizzling consistency.

*I’ve also made this in a large 10″ loaf pan.  It takes a little longer to bake.  I don’t remember how much longer, maybe 1 hour 15 minutes to 1 hour 30 minutes.  If you bake this in a loaf pan, I suggest baking for 60 minutes, checking, and continue baking then checking every 15 minutes until a toothpick inserted in the center comes out clean.


3 Responses to “persimmon bundt cake”

  1. 1 peter
    March 31, 2011 at 1:15 pm

    well well well, look whose back? it’s too early for ads, rosemary, but i clicked them anyhow. don’t spend it all in one place, now.

    • 2 rosierose
      March 31, 2011 at 1:24 pm

      Hmmm, I didn’t include any ads. I think WordPress automatically includes them so no need to feel like you should click them 🙂

  2. 3 Rayna
    May 6, 2011 at 9:09 pm

    Never had a persimmon but this sounds good!

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