Spiced Persimmon Delight Bundt Cake
Discover the rich, sweet flavor of ripe persimmons in this Spiced Persimmon Delight Bundt Cake. Perfect for autumn gatherings or holiday celebrations, this cake combines the natural sweetness of persimmons with aromatic spices like cinnamon, allspice, and cloves. The addition of toasted walnuts and tangy dried currants adds texture and interest, making each slice a delightful experience. With its beautiful presentation and warm flavors, this cake is sure to impress your guests and is an excellent way to showcase this often-overlooked fruit.
10
Servings
250
Calories
14
Ingredients
Ingredients
Persimmons
4 large (peeled and pureed)
Baking soda
1 1/2 teaspoons (mixed with persimmon puree)
Sugar
1 3/4 cups (granulated)
Butter
1/2 cup (room temperature)
Eggs
3 extra large (beaten)
Vanilla extract
2 teaspoons (pure or imitation)
All-purpose flour
2 cups (sifted)
Ground cinnamon
1 teaspoon (for flavor)
Salt
1/2 teaspoon (for flavor)
Ground allspice
1/2 teaspoon (for flavor)
Ground cloves
1/4 teaspoon (for flavor)
Chopped walnuts
3/4 cup (toasted)
Dried currants
3/4 cup (for sweetness and texture)
Confectioners' sugar
for dusting (sifted before serving)
Instructions
1
Preheat your oven to 350°F (175°C) and position the rack in the center.
2
Carefully butter and flour a Bundt pan to prevent sticking.
3
Peel the persimmons, removing all skin, and then press the pulp through a coarse sieve into a medium bowl.
4
Measure out 1 1/3 cups of the persimmon puree into a small bowl and mix in the baking soda, setting it aside for later.
5
In a large mixing bowl, beat together the granulated sugar and room temperature butter until fully combined. Note that the mixture will have a grainy texture.
6
Add the eggs one at a time, ensuring you mix well after each addition to fully incorporate them.
7
Stir in the vanilla extract until just combined.
8
Sift together the all-purpose flour, ground cinnamon, salt, ground allspice, and ground cloves into the butter and sugar mixture, folding gently using a rubber spatula until no flour streaks remain.
9
Add the persimmon mixture, toasted walnuts, and dried currants to the batter. Mix until everything is well combined and evenly distributed.
10
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
11
Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
12
Once baked, allow the cake to cool in the pan for about 5 minutes before inverting it onto a wire rack to cool completely.
13
When the cake is completely cool, sift confectioners' sugar generously over the top for a beautiful finish.
Nutrition Information
13
Fat
36
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced Persimmon Delight Bundt Cake?
It is a dessert cake that features the sweet flavor of ripe persimmons combined with aromatic spices like cinnamon, allspice, and cloves, often served at autumn gatherings or holidays.
How many servings does this persimmon cake provide?
This recipe makes approximately 10 servings.
What are the nutritional facts per serving?
Each serving contains approximately 250 calories, 13 grams of fat, 36 grams of carbohydrates, and 3 grams of protein.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) with the rack positioned in the center.
How do I prepare the persimmons for this recipe?
Peel 4 large persimmons and press the pulp through a coarse sieve to create a puree.
How much persimmon puree is required for the batter?
You will need exactly 1 1/3 cups of persimmon puree.
What is the secret to mixing the persimmon puree?
The recipe requires mixing 1 1/2 teaspoons of baking soda into the persimmon puree and setting it aside before adding it to the batter.
What kind of pan should I use for this cake?
You should use a Bundt pan that has been carefully buttered and floured to prevent the cake from sticking.
Should the butter be cold or room temperature?
The 1/2 cup of butter should be at room temperature for proper mixing with the sugar.
What is the texture of the butter and sugar mixture?
When the granulated sugar and butter are beaten together, the mixture will have a grainy texture.
How should I add the eggs to the batter?
Add 3 extra large eggs one at a time, ensuring you mix well after each addition.
What kind of vanilla extract is recommended?
The recipe allows for 2 teaspoons of either pure or imitation vanilla extract.
What dry ingredients are sifted together?
Sift together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of ground allspice, and 1/4 teaspoon of ground cloves.
Are there any nuts in this recipe?
Yes, the cake includes 3/4 cup of chopped, toasted walnuts for texture.
What dried fruit is used in the Spiced Persimmon Delight Bundt Cake?
The recipe calls for 3/4 cup of dried currants to add tanginess and sweetness.
How long does the cake take to bake?
Bake the cake for about 55 minutes.
How can I tell when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the Bundt pan for about 5 minutes before inverting it onto a wire rack.
How is the cake decorated or finished?
Once the cake is completely cool, generously sift confectioners' sugar over the top.
How should the dry ingredients be incorporated into the wet ingredients?
Gently fold the sifted dry ingredients into the butter and sugar mixture using a rubber spatula until no flour streaks remain.
Is this recipe considered easy to bake?
Yes, one of the tags for this recipe is 'easy baking'.
What makes this cake a good 'autumn recipe'?
It uses seasonal persimmons and warm spices like cinnamon and cloves which are characteristic of fall baking.
How many total ingredients are used in this recipe?
There are 14 ingredients in total.
Can I skip toasting the walnuts?
While you can skip it, toasting the walnuts is recommended for the best flavor and texture in the cake.
What is the purpose of the currants in the cake?
Currants are added to provide both sweetness and a tangy texture to the slices.
Should the persimmon puree be chunky or smooth?
It should be a smooth puree since the pulp is pressed through a sieve.
What category of food does this recipe fall into?
This recipe is categorized as a Dessert.
Is the flour used in this recipe sifted?
Yes, the recipe specifies using 2 cups of sifted all-purpose flour.
What type of sugar is used in the batter?
The batter uses 1 3/4 cups of granulated sugar.
Can I use smaller eggs?
The recipe specifically calls for 3 extra large eggs to ensure the proper volume and structure.