Persimmon Bundt Cake

Recipe by evelynathens
READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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