Saturday, December 02, 2006

Fuyu Persimmon Bundt Cake

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.

6 comments:

doodles said...

have never cooked with persimmon but this does sounds good, aaahhhhh
especially the cafe con leche.

Kathy said...

ooooh, drool! I love persimmons but have never tried them in baked goods - this is number one on my christmas baking list! thank you :)

La Vida Dulce said...

Kathy, I love persimmons too! If you check my November 6th post there's a recipe for persimmon bars. They kind of taste like a moist fruity carrot cake type of blondie bar. I used Hachiyas in that recipe.

Anonymous said...

I have so many persimmons from our tree this year, I needed a good recipe. Well, it just came out of the oven & I tried a slice. Let me just say "fantastic." I did a variation since my husband is diabetic & I wanted a healthier version. I used splenda & egg beaters & wheat flour. It's worth trying this recipe!

La Vida Dulce said...

So glad you liked it! I often use part white whole wheat flour from King Arthur flour, along with unbleached all purpose. And using Splenda and Egg Beaters is a great alternative. Thanks for your lovely comment.

Anonymous said...

I got all prepared to make a persimmon bundt cake and found out I had only a partial recipe. Thank you for posting this one on your blog. It was exactly the same except it gave me the flour proportion and included cloves and cinnamon. I must have been asleep when I found and typed my recipe.