Persimmon Bundt Cake with Italian Cream Cheese Frosting
Category:
Courtesy of Chef Sibby Barrett, Onion Creek Kitchens
Easy
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PrintIngredients
For 1 Batch(es)
Cream
- 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
- Cake
Preheat the oven to 350°. Generously spray a Bundt pan with cooking spray. - 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.
- 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.
- 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.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour.
- 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.
- 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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