Texas Farmers Market Leaderboard Oct 2020

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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