Persimmon Bundt Cake with Italian Cream Cheese Frosting
Ingredients
Cake
Cooking spray
1 c. golden raisins
¼ c. apricot brandy
2 c. all-purpose flour
2 t. baking soda
¾ t. salt
2 t. ground cinnamon
? t. ground cloves
½ t. freshly grated nutmeg
1¾ c. sugar
12 T. unsalted butter, melted
1½ c. ripe Hachiya persimmons, peeled,
roughly chopped, then pureed
3 eggs
2 t. vanilla extract
1½ c. toasted pecans, chopped
Italian Cream Cheese Frosting
8 oz. cream cheese, softened
½ c. butter, softened
2–3 c. powdered sugar
1 t. vanilla
Zest of one lemon
1–2 T. cream
1 c. pecans, finely chopped (optional for topping)
Methods/steps
Cake
Preheat the oven to 350°.
Generously spray a Bundt pan with cooking spray.
In a small saucepan, mix the raisins and apricot brandy and bring to a boil over medium heat. Remove from the heat, cover and set aside to cool.
In a large bowl, mix the flour, baking soda, salt, spices and sugar. In a medium bowl, combine the melted butter, Hachiya persimmon puree, eggs and vanilla.
Add the Hachiya persimmon mixture to the flour mixture and fold together. Add the brandy-soaked raisins and pecans. Mix till just moistened; don’t over mix.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the
cake comes out clean, about 1 hour. Remove from the oven and place on cooling rack. When the cake is cool, invert it onto a cake platter and drizzle generously with Italian Cream Cheese Frosting.
Italian Cream Cheese Frosting
Mix the cream cheese and butter until well blended. Add 2 cups powdered sugar, vanilla and lemon zest, and mix until smooth. Mix in 1 tablespoon of the cream. Add
additional powdered sugar or cream to achieve desired thickness. This frosting can be used as a glaze, or to fill or frost a cake.
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