Ingredientes para Fuyu Bundt Cake
- Fuyu Persimmons
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cloves
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- 1 cup chopped walnuts
- ½ cup raisins
- Powdered sugar (optional)
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Cómo preparar Fuyu Bundt Cake
- Grease and flour a 10-inch bundt cake pan.
- Preheat oven to 350°F (175°C).
- In a blender or food processor, combine 2 cups chopped fuyu persimmons and 1 teaspoon baking soda. Blend until smooth. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 tablespoons lemon juice and 1 teaspoon vanilla extract.
- Gradually add the fuyu persimmon mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 teaspoons ground cloves, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts and ½ cup raisins.
- Pour batter into the prepared bundt pan.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cool, dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
161g
Fat
34g
Carbs
21g