Persimmon Cake

Remember how much I love persimmons?  This year I wasn't given a ton like last year, but I found them at a little produce store by my house for $.69/pound (Ralphs was charging $1.99 each!!!) and my sister in law gave me a bag full.  So, I'm having fun baking with them.

First up, a persimmon cake.  A few weeks ago, I made half of the recipe below (but no nuts) and baked it in three mini loaf pans for about 20 minutes.  The next time I made it, I used the recipe below and a bundt pan.  The original recipe has a little more sugar, instructs you to bake it longer (mine was done in 45 minutes and I probably should have checked it a little sooner) and has the addition of 3/4 c. raisins.  I also inadvertently used a whole teaspoon of nutmeg.   Moist spice cake with the lingering taste of clove and perfect complement to the persimmons.

Fuyu Bundt Cake 
adapted from Sunset magazine

2 tsp. baking soda
3 c. chopped firm Fuyus
1/2 c. butter, softened
1 1/3 c. sugar
2 eggs
2 tsp. lemon juice
2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped walnuts

Grease and flour a bundt cake pan. Preheat oven to 350.  Blend the baking soda into the chopped firm Fuyus. Set aside.

In a large bowl, beat butter with sugar. Add eggs, lemon juice, and vanilla and beat until fluffy. Stir in Fuyu mix.

Sift together flour, baking powder, salt, ground cloves,  cinnamon, and  nutmeg. Stir flour into Fuyu mixture just until blended. Add chopped walnuts and raisins.

Pour into prepared bundt pan. Bake at 350 for 45 - 55 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.  Serve warm or room temperature.  I served it with whipped cream but you could make a simple icing and drizzle it on the top.