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 350°F.
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.
Recipe from Food.com
