Fuyu Persimmon Bundt Cake Recipes

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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



Fuyu Bundt Cake image

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

3 firm fuyu persimmons, peeled and diced (3 cups)
2 teaspoons baking soda
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup walnuts, chopped finely (I used pecans)
3/4 cup raisins (I used golden)
powdered sugar, to dust if desired

PERSIMMON BUNDT CAKE

Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14



Persimmon Bundt Cake image

Steps:

  • Position rack in center of oven and preheat to 350°F.
  • Butter and flour Bundt pan.
  • Peel persimmons.
  • Press pulp through coarse sieve into medium bowl.
  • Measure 1 1/3 cups persimmon puree into small bowl.
  • Mix baking soda into puree and set aside.
  • Beat sugar and butter in large bowl until blended (mixture will be grainy).
  • Add eggs, 1 at a time, beating well after each addition.
  • Mix in vanilla.
  • Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
  • Mix in persimmon mixture, walnuts and currants.
  • Transfer batter to prepared pan.
  • Bake cake until tester comes out clean, about 55 minutes.
  • Cook cake in pan on rack 5 minutes.
  • Turn out cake onto rack; cool completely.
  • Sift confectioners' sugar over cake.

4 large ripe persimmons
1 1/2 teaspoons baking soda
1 3/4 cups sugar
1/2 cup butter, room temperature
3 extra large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup chopped walnuts, toasted
3/4 cup dried currant
confectioners' sugar

PERSIMMON CAKE

This easy, wonderful cake is delicious with cream cheese icing!

Provided by kmusgrave

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h35m

Yield 12

Number Of Ingredients 9



Persimmon Cake image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
  • Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 67.5 g, Cholesterol 32.6 mg, Fat 1.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 348 mg, Sugar 34.5 g

2 ½ cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 cups sugar
1 cup milk
2 cups persimmon pulp
2 eggs
2 teaspoons vanilla extract

PERSIMMON CAKE WITH CREAM CHEESE ICING

A quick and easy Persimmon Cake with Cream Cheese Icing recipe

Provided by David Lebovitz

Categories     Cake     Cheese     Dairy     Fruit     Nut     Dessert     Bake     Vegetarian     Cream Cheese     Tree Nut     Almond     Walnut     Fall     Persimmon     Advance Prep Required     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings

Number Of Ingredients 21



Persimmon Cake with Cream Cheese Icing image

Steps:

  • Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
  • To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
  • Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
  • Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
  • To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
  • Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
  • Storage:
  • This cake will keep for 4 days at room temperature.
  • Variations:
  • If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.

Cake
3/4 cup (120 g) dried currants
1/4 cup (60 ml) brandy or whiskey
2 cups (280 g) all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups (355 g) granulated sugar
3/4 cup (6 ounces/170 g) unsalted butter, melted
1 1/2 cups (375 ml) persimmon purée
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
Icing
4 ounces (115 g) cream cheese
1 tablespoon salted butter, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2/3 cup (90 g) powdered sugar, sifted
4 or 5 teaspoons water

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