Fuyu Bundt Cake Recipe

How to Make Fuyu Bundt Cake

1. Grease and flour a 10-inch bundt cake pan.
2. Preheat oven to 350°F (175°C).
3. In a blender or food processor, combine 2 cups chopped fuyu persimmons and 1 teaspoon baking soda. Blend until smooth. Set aside.
4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
5. Beat in 4 large eggs one at a time, then stir in 2 tablespoons lemon juice and 1 teaspoon vanilla extract.
6. Gradually add the fuyu persimmon mixture to the wet ingredients, mixing until just combined.
7. 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.
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
9. Stir in 1 cup chopped walnuts and ½ cup raisins.
10. Pour batter into the prepared bundt pan.
11. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
13. Once cool, dust with powdered sugar (optional).