Category:
Desserts, Baked Goods

Seasons:
January, February, November, December

Courtesy of Chef Sibby Barrett, Onion Creek Kitchens

For 1 Batch(es)

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

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.