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.
- 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
- 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.
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.
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]
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.