Fuyu Bundt Cake
Recipe: #1968
November 03, 2011
"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. 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 doing that, add the baking soda to the dry ingredients."
Original is 12-16 servings
Ingredients
Nutritional
- Serving Size: 1 (115.8 g)
- Calories 350.4
- Total Fat - 16.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 28.4 mg
- Sodium - 290.2 mg
- Total Carbohydrate - 44.2 g
- Dietary Fiber - 4.2 g
- Sugars - 30.5 g
- Protein - 9.6 g
- Calcium - 71.7 mg
- Iron - 2.1 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease and flour a bundt cake pan. Preheat oven to 350.
Step 2
Blend baking soda with chopped fuyus. Set aside.
Step 3
In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy. Stir in fuyu mix.
Step 4
Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
Step 5
Stir flour mixture into fuyu mixture until just blended. Stir in walnuts and raisins.
Step 6
Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
Step 7
Cool in pan 15 minutes. Turn onto rack. When cool, dust with powdered sugar, if desired.
Tips
No special items needed.
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