Fuyu Bundt Cake Food

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FUYU BUNDT CAKE



Fuyu Bundt Cake image

The Fuyu is a non-astringent variety of persimmon (it won't dry out your mouth, I promise). They are flat not pointy. They are eaten while still firm like an apple (peeled or unpeeled). They are very sweet and creamy and slightly spicy. I love them! Most recipes made with them are salads, salsas and chutneys. This is one of the only baking recipes I've found. It is from an old Sunset magazine. It turned out wonderful! The clove taste is dominent but I liked it. It was good hot out of the oven but even better the next day. I'm going to try more baking with this type of persimmon in recipes that use apples. *Next time I make it, I think I'll try adding 1-2 tbsp of orange zest and perhaps an orange glaze. This should work in 2 loaf pans as well. *I've never had a problem with this recipe mixing the baking soda with the Fuyus, as it says, but if you're wary of the same thing happening to you that happened to Lalaloula, add the baking soda to the dry ingredients.

Provided by Engrossed

Categories     Breakfast

Time 1h15m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 16

3 firm fuyu persimmons, peeled and diced (3 cups)
2 teaspoons baking soda
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup walnuts, chopped finely (I used pecans)
3/4 cup raisins (I used golden)
powdered sugar, to dust if desired

Steps:

  • Grease and flour a bundt cake pan.
  • Preheat oven to 350.
  • Blend baking soda with chopped fuyus. Set aside.
  • In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
  • Stir in fuyu mix.
  • Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
  • Stir flour mixture into fuyu mixture until just blended.
  • Stir in walnuts and raisins.
  • Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
  • Cool in pan 15 minutes. Turn onto rack.
  • When cool, dust with powdered sugar, if desired.

Nutrition Facts : Calories 429.6, Fat 18.2, SaturatedFat 7, Cholesterol 61.6, Sodium 618.7, Carbohydrate 63.4, Fiber 2.1, Sugar 40.3, Protein 6.1

PERSIMMON BUNDT CAKE



Persimmon Bundt Cake image

Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

4 large ripe persimmons
1 1/2 teaspoons baking soda
1 3/4 cups sugar
1/2 cup butter, room temperature
3 extra large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup chopped walnuts, toasted
3/4 cup dried currant
confectioners' sugar

Steps:

  • Position rack in center of oven and preheat to 350°F.
  • Butter and flour Bundt pan.
  • Peel persimmons.
  • Press pulp through coarse sieve into medium bowl.
  • Measure 1 1/3 cups persimmon puree into small bowl.
  • Mix baking soda into puree and set aside.
  • Beat sugar and butter in large bowl until blended (mixture will be grainy).
  • Add eggs, 1 at a time, beating well after each addition.
  • Mix in vanilla.
  • Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
  • Mix in persimmon mixture, walnuts and currants.
  • Transfer batter to prepared pan.
  • Bake cake until tester comes out clean, about 55 minutes.
  • Cook cake in pan on rack 5 minutes.
  • Turn out cake onto rack; cool completely.
  • Sift confectioners' sugar over cake.

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