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Recipe
Spicy Persimmon Bundt Cake Recipe
| Prep time: 20 Minutes |
American
|
| Cook time: 60 Minutes | Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 526 | |
| Calories from Fat 225 | 43% |
| Total Fat 25.74g | 32% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.47g | |
| Cholesterol 52mg | 17% |
| Sodium 253mg | 11% |
| Potassium 220mg | 6% |
| Total Carbs 69.89g | 19% |
| Dietary Fiber 2.0g | 7% |
| Sugars 35.2g | 23% |
| Protein 6.99g | 11% |
Ingredients Convert Measures
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1 cup vegetable cooking oil
- 1 teaspoon soda
- 3 large eggs, lightly whisked
- 1 teaspoon fresh cinnamon
- 1 1/2 cups persimmon pulp
- 1 teaspoon nutmeg
- 1 cup chopped nuts (or pecans)
- 1/2 teaspoon ground cloves
- Powdered sugar
- 1 cup white sugar
Directions
- Preheat the oven to 350 degrees.
- In a bowl, mix the dry ingredients.
- In another bowl, combine the rest of the ingredients. Slowly stir in the dry ingredients into the pulp mixture.
- Pour into a greased, floured 10-inch Bundt pan. Bake for about 60 minutes, or until it appears to be done. Do the test of using a toothpick and poking a hole into the cake, if it comes out clean- then it is done.
- Remove the cake from pan and lightly or generously (it's up to you!) sprinkle with powdered sugar.
- Enjoy!
