Ingredients
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4 large ripe persimmons
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1 1/2 teaspoons baking soda
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1 3/4 cups sugar
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1/2 cup butter, room temperature
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3 extra large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground allspice
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1/4 teaspoon ground cloves
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3/4 cup chopped walnuts, toasted
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3/4 cup dried currant
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confectioners' sugar
Instructions
- Position rack in center of oven and preheat to 350°F.
- Butter and flour Bundt pan.
- Peel persimmons.
- Press pulp through coarse sieve into medium bowl.
- Measure 1 1/3 cups persimmon puree into small bowl.
- Mix baking soda into puree and set aside.
- Beat sugar and butter in large bowl until blended (mixture will be grainy).
- Add eggs, 1 at a time, beating well after each addition.
- Mix in vanilla.
- Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
- Mix in persimmon mixture, walnuts and currants.
- Transfer batter to prepared pan.
- Bake cake until tester comes out clean, about 55 minutes.
- Cook cake in pan on rack 5 minutes.
- Turn out cake onto rack; cool completely.
- Sift confectioners’ sugar over cake.