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.
- 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
- 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.
This was my first-ever cooking experience with persimmons...a positive one, I'm glad to add! Delicious cake. Other reviews were correct - the persimmon flavor isn't strong, but then persimmons don't HAVE a strong flavor! Nice, moist cake perfect for the harvest season. I took one reviewers suggestion to drizzle it with a glaze made of lemon juice, powdered sugar (and I added the lemon zest too)! Very nice recipe! Showy too! Thanks.
This was a nice way to use up a few persimmons from my grandmother's persimmon tree. I used raisins as I did not have currants. Next time I think I will dredge them in flour first because many of them sunk to the bottom of the pan and caused it to stick. I used a 10 cup intricate bundt pan and I think that played a part in it sticking as well. It was delicious with a nice texture and I will definately make it again!
Instead of pressing pulp through a strainer, I just peeled it and pulsed the pulp in my food processor. I noticed the same phenomenon as Chicagopm--the persimmon pulp kind of jelled when it sat with the baking soda mixed in. But no worries, it mixed in easily. I agree--it could have been cooked in a smaller pan as the cake only ended up being about 3 inches high--not even to the top of the bundt pan.