Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fuyu Bundt Cake Recipe
    Lost? Site Map

    Fuyu Bundt Cake

    Fuyu Bundt Cake. Photo by Engrossed

    1/3 Photos of Fuyu Bundt Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Engrossed's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 10-12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Grease and flour a bundt cake pan.
    2. 2
      Preheat oven to 350.
    3. 3
      Blend baking soda with chopped fuyus. Set aside.
    4. 4
      In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
    5. 5
      Stir in fuyu mix.
    6. 6
      Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
    7. 7
      Stir flour mixture into fuyu mixture until just blended.
    8. 8
      Stir in walnuts and raisins.
    9. 9
      Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
    10. 10
      Cool in pan 15 minutes. Turn onto rack.
    11. 11
      When cool, dust with powdered sugar, if desired.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on November 27, 2011

      55

      My brother recently purchased a house with a fuyu persimmon tree. Being from the north east, neither of us have much persimmon experience. I made this recipe using fruit from his tree. It turned out great. He did not have a bunt pan so we did one loaf and 5 large muffins. There was not much taste from the fruit but the spices and raisins were tasty. The fruit provided nice texture and moisture to the cake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2010

      55

      What a wonderful taste this has, & the aroma during baking was outstanding! Love the combo of nutmeg, cinnamon & cloves! I did opt to include the baking soda with the other dry ingredients, & also included your tip on adding some orange zest! One loaf is gone already, & the other one will be sliced & included (for the 24th & 25th) on a platter with several other cakes, including a dark & a light fruitcake! Thanks so much for this exceptional taste treat! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2010

      This cake had so much potential. The spices were superb with the fuyus flavour and the texture so moist and soft. However I had a big problem with the baking soda coming through way too strongly. I could not finish my slice of cake as it was too soday. Im not sure how this could happen as others seemingly did not encounter this problem following your recipe. Im sorry, I really liked the idea of this cake.
      Thank you so much for sharing this unique recipe with us, Engrossed.
      Made and reviewed for PRMR November 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Fuyu Bundt Cake

    Serving Size: 1 (88 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 429.5
     
    Calories from Fat 163
    38%
    Total Fat 18.1 g
    27%
    Saturated Fat 6.9 g
    34%
    Cholesterol 61.6 mg
    20%
    Sodium 618.7 mg
    25%
    Total Carbohydrate 63.3 g
    21%
    Dietary Fiber 2.1 g
    8%
    Sugars 40.3 g
    161%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    fuyu persimmons

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites