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Persimmon Bundt Cake

Demonstrated by: Lloyd Yokoyama, Owner and Chef, Broke da Mouth Cookie Company, Maui.
Broke da Mouth Cookie Company, Maui on November 24, 2004.

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Ingredients:

Persimmon Bundt Cake

  • 4 large ripe Hachiya persimmons
  • 1 1/2 teaspoons baking soda
  • 1 3/4 cups sugar
  • 1/2 cup unsalted butter,softened
  • 3 extra large eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 cup chopped macadamia nuts
  • 3/4 cup golden raisins
  • Powdered sugar

Directions:

  1. Preheat to 350°F.
  2. Butter and flour a 10-inch diameter (12 cup capacity) bundt pan.
  3. Peel persimmons and press pulp through coarse sieve.
  4. Measure 1 1/3 cups persimmon puree into small bowl; add baking soda and set aside.
  5. In a large bowl of electric mixer, beat sugar and butter until well mixed.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir in vanilla.
  8. Sift flour, cinnamon, salt, allspice, and cloves into butter mixture; mix well using a rubber spatula.
  9. Stir in persimmon mixture, nuts, and raisins; pour into prepared pan.
  10. Bake for about 55 minutes or until tester inserted near center comes out clean.
  11. Invert cake onto cooling rack; cool completely.
  12. Sift powdered sugar.

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