Persimmon Bundt Cake with Italian Cream Cheese Frosting


Courtesy of Chef Sibby Barrett, Onion Creek Kitchens


Persimmon Bundt Cake with Italian Cream Cheese Frosting


For 1 Batch(es)


  • Cake:
  • Cooking spray
  • 1 cups golden raisins
  • 1/4 cups apricot brandy
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoons ground cloves
  • 1/2 teaspoons freshly grated nutmeg
  • 1 3/4 cups sugar
  • 12 tablespoons unsalted butter, melted
  • 1 cups ripe Hachiya persimmons, peeled, roughly chopped, then pureed
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups toasted pecans, chopped
  • Italian Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cups butter, softened
  • 2 cups (or more) powdered sugar
  • 1 teaspoons vanilla
  • 1 lemon, zested
  • 1 tablespoons (or more) cream
  • 1 cups pecans, finely chopped (optional for topping)

Persimmon Bundt Cake with Italian Cream Cheese Frosting Directions

  1. Cake
    Preheat the oven to 350°. Generously spray a Bundt pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour.
  6. To make the 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.  
  7. 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.

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