Fuyu Persommon Cake- Sunset magazine

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"larger Hachiya or Japanese persimmon- elongated, pointed base. smaller Fuyu- shaped like a tomato."

Ingredients

1hr 45 min 10 servings yields 1 bundt cake
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Original recipe yields 10 servings

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Directions

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  1. Grease and flour a Bundt cake pan. Preheat oven to 350 degrees.
  2. Blend chopped persimmons with baking soda. Set aside.
  3. In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy. Stir in persimmon mixture. Sift together flour, baking powder, salt, ground cloves, ground cinnamon and ground nutmeg.
  4. Stir flour mixture into persimmon mixture until just blended. Stir in walnuts and raisins.
  5. Pour into prepared Bundt pan. Bake at 350 degrees for 55 to 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.
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