Monday, June 18, 2012

Fuyu Persimmon Cake

Well I have decided to cut back on blogging and make some changes to embark on some new interests in my life.  It has been a wonderful ride, but this blog will become more of a personal diary than a public feed.  In review I would say that blogging does have a way of enriching your life but it can take over your life as well.  I will be posting quite a bit less and will not be visiting blogs anymore.  I will miss some of it, but I am sure my next endeavor will be just as rewarding.
This particular recipe has floated around to many places through the years, but it still remains an unique recipe in my book.

Since it is heavy on the spices, it is considered a winter cake.  However, since I did spy persimmons at the market, I could not pass them up.  Apparently there are two types, the Hachiya and the Fuyu.  This particular cake is made with the harder persimmons, the Fuyu.

I found it reminiscent of almost a gingerbread cake.  It was very moist with chunks of persimmons and walnuts throughout. Then it was all topped with a maple glaze.  Definitely something that will get you started thinking about the fall holidays and spicy treats.

Fuyu Persimmon Bundt Cake
adapted from Sunset Magazine, 1978

1/2 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 tsp ground cloves
1 tsp baking powder
2 tsp vanilla extract
2 tsp lemon juice
2 eggs
1 cup chopped walnuts
3/4 cup raisins (I omitted)
1/2 cup butter
2 cups flour
3 cups peeled and chopped fuyu persimmons
2 tsp baking soda
1 2/3 cup sugar

adapted from Food Librarian

1 cup confectioners sugar
2 tbs maple syrup

Prepare a 10 cup bundt pan by coating all the insides with butter.  Then dust with flour, tapping out excess.  Preheat the oven to 350 degrees.

Sift together the flour, salt, baking powder, cloves, cinnamon and nutmeg in a medium bowl and set aside.

Then beat together the butter and the sugar until light and fluffy.  Add the eggs, one at a time beating after each addition. Mix in the lemon juice and vanilla and beat until fluffy. In a separate bowl, mix the baking soda with the persimmons and then fold them into the egg/butter/sugar batter.

Fold the sifted mixture into the batter until no dry streaks remain.  Then stir in the walnuts.  Spoon the batter evenly into the cake pan and smooth the top.  Bake for about 55-60 minutes until tester comes out clean.

Let cool for about 20 minutes and then run a knife around the top edge and invert to finish cooling.
Mix together the glaze ingredients and drizzle over cooled cake.
                               **LAST YEAR: Shrimp Po' Boys**