Tags
bundtcake, bundtcakerecipe, fuyu, fuyupersimmonbundtcake, persimmon, recipeswap, recipeswapblogparty
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.
♥ ♥
