Fuyu Persimmon Bundt Cake

Fuyu Persimmon Bundt Cake

Ingredients:

• 2 1⁄2 lbs firm Fuyu persimmons

• 2 tsp baking soda

• 1⁄2 c butter, softened

• 1 2/3 c sugar

• 2 eggs

• 2 tsp lemon juice

• 2 tsp vanilla

• 2 c flour

Instructions:

1. Preheat oven to 350 degrees. Grease and flour a 9” bundt pan.

2. Cut the persimmon stems, seed, peel, and chop. You should have 3 cups. Blend

with soda and set aside.

3. Using an electric mixer, beat butter with sugar until blended. Add eggs,

lemon juice, and vanilla. Beat until fluffy, then stir in the fuyu mixture.

4. In a separate bowl, stir together flour, baking powder, salt, cloves, cinnamon,

and nutmeg. Add to persimmon mixture and stir just until blended. Stir in

nuts and raisins.

5. Pour batter into bundt pan. Bake for 55-60 minutes, or until a toothpick

inserted in the center comes out clean. Cool in pan for 15 min., then turn out

onto a wire rack.

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