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.
Provided by Engrossed
Categories Breakfast
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 429.6, Fat 18.2, SaturatedFat 7, Cholesterol 61.6, Sodium 618.7, Carbohydrate 63.4, Fiber 2.1, Sugar 40.3, Protein 6.1
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Umme Fatema
[email protected]This cake is a great way to use up leftover Fuyu persimmons. It's easy to make and it's always a crowd-pleaser.
mimi
[email protected]I've made this cake several times now, and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy dessert.
Wigdan Elmalik
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious, and it's sure to impress your guests.
Rumana Lucky
[email protected]I love the unique flavor that the Fuyu persimmons give to this cake. It's a great way to use up persimmons when they're in season.
nafisa Sultana
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the glaze was the perfect finishing touch. I'll definitely be making this again and again.
Miraj Jumman
[email protected]I followed the recipe exactly, but my cake didn't turn out right. It was dry and crumbly. I'm not sure what went wrong.
Steve Cruickshank
[email protected]This cake was a disappointment. The persimmons made the cake too dense and the flavor was bland. I wouldn't recommend this recipe.
Seada Seid
[email protected]I'm not a big fan of persimmons, but I loved this cake! The flavors were perfectly balanced and the cake was so moist. I'll definitely be making this again.
Coc Official
[email protected]This cake is absolutely delicious! The Fuyu persimmons give it a wonderful flavor and texture. I highly recommend this recipe.
Awais Jani
[email protected]I've never cooked with Fuyu persimmons before, but this recipe made it easy and delicious. The cake was moist and flavorful, and the persimmons added a unique twist. I'll definitely be making this again.
Moonlight_celeste 348
[email protected]This Fuyu persimmon bundt cake was a hit at my dinner party! The cake was moist and flavorful, with the perfect balance of sweetness and tartness. The Fuyu persimmons added a lovely color and texture to the cake, and the glaze was the perfect finishi