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Nutrition Facts
Serving Size 1 (106g) Recipe makes 10 servings The following items or measurements are not included below: 3 fuyu persimmons
Calories 429
Calories from Fat 163		(38%)
Amount Per Serving		%DV
	Total Fat 18.2g	28%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 602mg		25%
Potassium 183mg		5%
Total Carbohydrate 63.4g		21%
	Dietary Fiber 2.1g	8%
	Sugars 40.4g
Protein 6.1g		12%
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Fuyu Bundt Cake

Recipe #198673 | 1¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Engrossed
Dec 1, 2006

The Fuyu is a non-astringent variety of persimmon (it won't dry out your mouth, I promise). They are flat not pointy. They are eaten while still firm like an apple (peeled or unpeeled). They are very sweet and creamy and slightly spicy. I love them! Most recipes made with them are salads, salsas and chutneys. This is one of the only baking recipes I've found. It is from an old Sunset magazine. It turned out wonderful! The clove taste is dominent but I liked it. It was good hot out of the oven but even better the next day. I'm going to try more baking with this type of persimmon in recipes that use apples.

SERVES 10 -12 (change servings and units)

Ingredients

3 firm fuyu persimmons, peeled and chopped (3 cups)
2 teaspoons baking soda
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts (I used pecans)
3/4 cup raisins (I used golden)

Directions

1
Grease and flour a bundt cake pan.
2
Preheat oven to 350.
3
Blend baking soda with chopped fuyus. Set aside.
4
In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
5
Stir in fuyu mix.
6
Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
7
Stir flour mixture into fuyu mixture until just blended.
8
Stir in walnuts and raisins.
9
Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
10
Cool in pan 15 minutes. Turn onto rack.

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Featured Reviews for This Recipe

From: Chef Kate

On Oct 12, 2009

So far, two tasters and the verdict is 6 stars!! We are the lucky recipients of a whole case of fuyu--so I immediately looked for a recipe and what a happy choice I made! I followed the directions precisely, only omitting the walnuts. I baked the cake as four mini loaves, so the person who brought the fruit could take one home In this smll form, they only needed to bake about 30 minutes. I used fresh ground cloves and nutmeg and the house smells simply wonderful. The persimmon, which seemed quite firm when I chopped it, practically disappeared into the cake, leaving a texture similar to that of applesauce cake. Truly a lovely recipe. Thanks, Engrossed.

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From: Maito

On Nov 20, 2007

Quite yummy! So moist, almost falling apart. I just used a pinch of cloves, and am glad, since it still had plenty of spice for us. Also used oil instead of butter. I might cut the sugar back a little bit next time. The persimmons totally transform once cooked (you might think they were apples). It took me almost 5 fuyus to make up 3 cups chopped. The pecans are perfect in this. Very enjoyable!

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From: cookiedog

On Jan 8, 2007

WoW-Wee! This is Wonderful! There are little persimmon pieces throughout each bite. My BF and I were fighting over the last pieces.I thought about adding a glaze, but it was so flavorful that it did not need it. I'm keeping this recipe and will make it every persimmon season!

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