Fuyu Persimmon Bundt Cake

This is a wonderful old fashion winter cake, dark, filled with fruit and yummy. It was originally a Sunset magazine recipe, and deserves to be made if you have 6 Fuyu persimmons in your possession. As it turns out I have many more than just 6, so I peel, slice and dry several pounds, and also make several sizes of this wonderful cake to give to my farmer friends. The Seasonal Table class made this at our December session and it was a big hit. Fuyu persimmons are the ones that are shaped like a tomato and can be eaten raw. I have a regular full size bundt pan, 2 half size pans and 2 mini pans. This recipe will make 1 large, or 2 med, or 2 med and 2 mini cakes. It is a wonderful way to share the bounty of persimmons, as well as this years walnuts and raisins.

Fuyu Bundt Cake serves 10+

2 tsp. baking soda

3 cups of chopped firm Fuyu persimmons

8 Tbsp soft butter

1 2/3 cups sugar (can be reduced to 1 ¼ cup)

2 eggs

2 tsp. lemon juice, and 1 tsp of fresh grated lemon peel

2 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. salt

¾ tsp. ground cloves

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup chopped walnuts

3/4 cup raisins

1. Grease and flour a bundt cake pan.
2. Preheat oven to 350°.
3. Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyu persimmons. Set aside.
4. In a large bowl, beat the soft butter with 1 2/3 cups sugar.
5. Add the eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
6. Stir in Fuyu mix.
7. Sift together the flour, baking powder, salt, ground cloves, cinnamon, and nutmeg.
8. Stir flour into Fuyu mixture just until blended.
9. Add chopped walnuts and raisins.

10.Pour into prepared bundt pan.

11.Bake at 350° for 55 - 60 minutes or until toothpick tests clean.

12. Cool in pan 15 minutes. Turn onto rack.