Ingredients
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3 firm fuyu persimmons, peeled and diced (3 cups)
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2 teaspoons baking soda
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1/2 cup butter, softened
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1 2/3 cups sugar
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2 eggs
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2 teaspoons lemon juice
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2 teaspoons vanilla
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2 cups flour
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1 teaspoon baking powder
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1 teaspoon salt
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1 teaspoon ground cloves
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1 teaspoon cinnamon
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1/2 teaspoon ground nutmeg
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1 cup walnuts, chopped finely (I used pecans)
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3/4 cup raisins (I used golden)
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powdered sugar, to dust if desired
Instructions
- Grease and flour a bundt cake pan.
- Preheat oven to 350.
- Blend baking soda with chopped fuyus. Set aside.
- In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
- Stir in fuyu mix.
- Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
- Stir flour mixture into fuyu mixture until just blended.
- Stir in walnuts and raisins.
- Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
- Cool in pan 15 minutes. Turn onto rack.
- When cool, dust with powdered sugar, if desired.