Persimmon Bundt Cake Recipe

Name: Persimmon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Position rack in center of oven and preheat to 350u00b0F.
2
Butter and flour Bundt pan.
3
Peel persimmons.
4
Press pulp through coarse sieve into medium bowl.
5
Measure 1 1/3 cups persimmon puree into small bowl.
6
Mix baking soda into puree and set aside.
7
Beat sugar and butter in large bowl until blended (mixture will be grainy).
8
Add eggs, 1 at a time, beating well after each addition.
9
Mix in vanilla.
10
Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
11
Mix in persimmon mixture, walnuts and currants.
12
Transfer batter to prepared pan.
13
Bake cake until tester comes out clean, about 55 minutes.
14
Cook cake in pan on rack 5 minutes.
15
Turn out cake onto rack; cool completely.
16
Sift confectioners' sugar over cake.

1021

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large ripe persimmons, 1 1/2 teaspoons baking soda, 1 3/4 cups sugar, 1/2 cup butter, room temperature, and more.

Yes, Persimmon Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Bundt Cake

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