Irresistible Persimmon Bundt Cake Recipe
Introduction
If you’ve found yourself with an abundance of persimmons or have been eager to explore this less common fruit, you’re in for a treat with this Persimmon Bundt Cake. This delightful dessert combines the unique, sweet flavor of persimmons with a medley of warm spices, creating a cake that’s both flavorful and comforting. The texture is moist and tender, making it an excellent choice for a special occasion or a cozy afternoon treat. 🌟🍰
Ingredients
To create this scrumptious Persimmon Bundt Cake, you’ll need the following ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/3 cups persimmon puree (from about 4 ripe persimmons)
- 1/2 cup chopped walnuts
- 1/2 cup dried currants
- 3/4 cup confectioners’ sugar (for dusting)
Instructions
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Preheat the Oven: Begin by positioning a rack in the center of your oven and preheating it to 350°F (175°C). This ensures that your cake will bake evenly.
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Prepare the Bundt Pan: Generously butter and flour a Bundt pan. This step is crucial to prevent the cake from sticking to the pan, which can be quite disappointing when it comes time to serve.
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Prepare the Persimmons: Peel the persimmons, removing the skins. Then, press the persimmon pulp through a coarse sieve into a medium bowl. You need to measure out 1 1/3 cups of this persimmon puree. Set aside.
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Activate the Baking Soda: Mix the baking soda into the persimmon puree. This will help the cake rise and become light and fluffy. Allow the mixture to sit while you continue with the other steps.
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Cream the Sugar and Butter: In a large bowl, beat the granulated sugar and softened butter together until the mixture is well blended. It’s normal for this mixture to be a bit grainy at this stage.
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Incorporate the Eggs: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps create a smooth batter.
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Add Vanilla Extract: Mix in the vanilla extract, adding a lovely depth of flavor to the cake.
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Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, ground cinnamon, salt, ground allspice, and ground cloves. This helps to evenly distribute the spices and leavening agents throughout the flour.
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Mix Dry Ingredients into Wet Ingredients: Gradually add the sifted flour mixture to the butter mixture, blending well with a rubber spatula.
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Add Persimmon Mixture and Extras: Fold the persimmon mixture, chopped walnuts, and dried currants into the batter. The walnuts add a delightful crunch, while the currants provide little bursts of sweetness throughout the cake.
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Transfer to Pan: Carefully transfer the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
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Bake the Cake: Place the pan in the preheated oven and bake for about 55 minutes. To check for doneness, insert a tester (such as a toothpick) into the center of the cake; it should come out clean.
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Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 5 minutes. Then, turn the cake out onto the rack to cool completely. This step is crucial for achieving the right texture and ensuring that the cake doesn’t fall apart.
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Finish with a Dusting: Once the cake is completely cool, sift the confectioners’ sugar over the top. This adds a lovely, sweet touch and a bit of elegance to your presentation.
Serving Suggestions
This Persimmon Bundt Cake is perfect for a cozy family gathering, a festive holiday celebration, or even as a sweet treat with your afternoon tea. The combination of persimmon and spices makes each bite a little moment of comfort and joy. Enjoy it with a cup of tea or coffee for a truly satisfying experience! ☕🍰
Nutrition Information
Per serving, this cake provides approximately:
- Calories: 437.5
- Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 98mg
- Sodium: 396.8mg
- Carbohydrates: 67.2g
- Fiber: 2.2g
- Sugar: 42.8g
- Protein: 6.7g
Conclusion
Whether you’re a seasoned baker or just starting, this Persimmon Bundt Cake is a wonderful way to make the most of this unique fruit. With its rich flavor and warm spices, it’s sure to become a beloved recipe in your dessert repertoire. Happy baking! 🎂🌟
