Fuyu Bundt Cake

"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."
photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Maren D. photo by Maren D.
photo by liz j. photo by liz j.
photo by liz j. photo by liz j.
photo by Lalaloula photo by Lalaloula
Ready In:
1hr 15mins
1 cake




  • 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.

Questions & Replies

  1. Baking soda and baking powder measurements and instructions inconsistent. Please correct.


  1. 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.
  2. 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]
  3. I made this cake in a Bundt pan. Omitted the raisins, Put the baking soda in with the Fuyus as directed . Used cinnamon and pumpkin pie spice (large amount), Everything else I did as the recipe was written. It was delicious. I always thought that you were supposed to wait till the persimmons were soft to eat them raw. You learn something new everyday. My husband said it was wonderful.. Next time it might turn out different as I am known to make changes to recipes.
  4. It look delicious .l will try it soon
  5. 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.<br/>Thank you so much for sharing this unique recipe with us, Engrossed.<br/>Made and reviewed for PRMR November 2010.


  1. Quite yummy! So moist, almost falling apart. I just used a pinch of cloves, and am glad, since it still had plenty of spice for us. Also used oil instead of butter. I might cut the sugar back a little bit next time. The persimmons totally transform once cooked (you might think they were apples). It took me almost 5 fuyus to make up 3 cups chopped. The pecans are perfect in this. Very enjoyable!


I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
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