Persimmons are in! Grab a few today & they'll soften up in time to try this recipe this weekend.
October 14, 2010 12:36 PM Filed in: RECIPES
Persimmon Bundt Cake
4 large ripe persimmons
1 ½ tsp baking soda
1 ¾ cups sugar
8 oz unsalted butter, softened
3 large eggs
2 tsp vanilla
2 cups a/p flour
1 tsp cinnamon
½ tsp salt
½ tsp allspice
½ tsp clove
¾ cup chopped walnuts
¾ cup dried currants
Oven temperature 350.
Butter and flour 10” bundt pan (12 cup capacity).
Peel persimmons. Press pulp through coarse mesh sieve. Measure 1 1/3 cups persimmon puree into small bowl and mix in baking soda.
Beat butter and sugar in large bowl until blended. Add eggs one by one, beating well between additions. Beat in vanilla. Sift flour with spices and add to butter mixture, blending well with a spatula. Mix in puree, nuts and currants. Transfer batter to prepared pan.
Bake about 55 minutes (until inserted tester comes out clean). Cool in pan 5 minutes, then turn onto rack to cool completely. Before serving, sift powdered sugar over cake.
-kp
4 large ripe persimmons
1 ½ tsp baking soda
1 ¾ cups sugar
8 oz unsalted butter, softened
3 large eggs
2 tsp vanilla
2 cups a/p flour
1 tsp cinnamon
½ tsp salt
½ tsp allspice
½ tsp clove
¾ cup chopped walnuts
¾ cup dried currants
Oven temperature 350.
Butter and flour 10” bundt pan (12 cup capacity).
Peel persimmons. Press pulp through coarse mesh sieve. Measure 1 1/3 cups persimmon puree into small bowl and mix in baking soda.
Beat butter and sugar in large bowl until blended. Add eggs one by one, beating well between additions. Beat in vanilla. Sift flour with spices and add to butter mixture, blending well with a spatula. Mix in puree, nuts and currants. Transfer batter to prepared pan.
Bake about 55 minutes (until inserted tester comes out clean). Cool in pan 5 minutes, then turn onto rack to cool completely. Before serving, sift powdered sugar over cake.
-kp
