Fuyu Bundt Cake Food

FUYU BUNDT CAKE

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.

PERSIMMON BUNDT CAKE

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.