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Posted by Jennifer (the RD) on October 20, 2012 


This recipe is from Jennifer’s (the RD) mother. Jennifer’s mom loves persimmon so much she even has a tree in her backyard. This recipe originally came from Sunset Magazine many years ago and is now a family favorite.

 My Mom’s Fuyu persimmon bundt cake

Grease and flour a bundt cake pan.  pre-heat oven to 350.

Blend 2 tsp. baking soda into 3 cups of Fuyu persimmons, chopped. Set aside

In a large bowl, beat ½ cup soft butter with 1 2/3 cups sugar.  Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.  Stir in persimmons.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp ground cloves, 1 tsp. cinnamon, and ½ tsp. nutmeg.  Stir flour into the persimmon mixture until blended.  Add 1 cup of chopped walnuts and ¾ cup raisins.

Pour into prepared bundt pan.  Bake at 350 degrees for 55-60 minutes or until toothpick tests clean.  Cool  in pan for 15 minutes.  Turn onto rack.

♥ ♥

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