Persimmon Bundt Cake
- 4 large ripe persimmons
- 1 1/2 teaspoons baking soda
- 1 3/4 cups sugar
- 1/2 cup butter, room temperature
- 3 extra large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3/4 cup chopped walnuts, toasted
- 3/4 cup dried currant
- confectioners' sugar
- Position rack in center of oven and preheat to 350u0b0F.
- Butter and flour Bundt pan.
- Peel persimmons.
- Press pulp through coarse sieve into medium bowl.
- Measure 1 1/3 cups persimmon puree into small bowl.
- Mix baking soda into puree and set aside.
- Beat sugar and butter in large bowl until blended (mixture will be grainy).
- Add eggs, 1 at a time, beating well after each addition.
- Mix in vanilla.
- Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
- Mix in persimmon mixture, walnuts and currants.
- Transfer batter to prepared pan.
- Bake cake until tester comes out clean, about 55 minutes.
- Cook cake in pan on rack 5 minutes.
- Turn out cake onto rack; cool completely.
- Sift confectioners' sugar over cake.
persimmons, baking soda, sugar, butter, eggs, vanilla, flour, ground cinnamon, salt, ground allspice, ground cloves, walnuts, dried currant, confectioners
Taken from www.food.com/recipe/persimmon-bundt-cake-86897 (may not work)