My new next door neighbor was kind enough to bring over a big sack of Fuyu persimmons today, the last of the bunch off the tree in his yard. He apologized because his mother-in-law took the rest this week. I apologized for my "mal Espanol" thanks to a strict upbringing that insisted we speak only English and made it necessary to take four years of Spanish in high school and two years in college to understand what the elders in the familia were talking about. He laughed and said I spoke very well for an American. That made me laugh!
These Fuyus are crisp and sweet. Earlier this fall he gave me some of the Hachiyas. I made a big batch of persimmon bars for them, and they had no idea it was made from their own fruit tree. What lucky guys to have both persimmon trees! This time he gave me so many, I had to search around for another recipe and came upon this one. When the familia comes over for Sunday dinner tomorrow, I'll bake this to have with cafe con leche.
FUYU PERSIMMON BUNDT CAKE – adapted from Sunset Magazine and the California Fuyu Growers Association
Grease and flour a Bundt cake pan. Preheat oven to 350.
Blend 2 tsp. baking soda into 3 cups of chopped and peeled firm Fuyus, discard seeds. Set aside. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1/4 tsp. ground cloves, 1 tsp. cinnamon, and 1/4 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts or pecans. Add in 3/4 cup golden raisins or dried cranberries, dusted with a tablespoon of flour. This prevents them from sinking to the bottom in a big clump. Pour batter into prepared Bundt pan. Bake at 350 degrees F for 55 to 60 minutes or until long skewer inserted in the center tests clean. Cool in Bundt pan 15 minutes. Turn onto rack then onto a cake plate when cooled. Dust with powdered sugar. Serve with a scoop of vanilla ice cream if desired.