- 3½ cups All-purpose flour
- 1 tsp Cinnamonground
- 1 tsp Baking soda
- ½ tsp Baking powder
- 1½ tsp Sea salt
- 1 cup Unsalted buttermelted, cooled
- 1 ½ cup Sugar
- 4 Large eggsroom temperature
- 3 tbsp Rumdark (omit, if desired)
- 2 cups Persimmonspuree
- 2 cups Walnutstoasted, roughly chopped
- 1 cup Datesdried, roughly chopped
Brown Butter Glaze:
- ½ cup Unsalted butter
- 2½ cup Powdered sugarsifted
- ¼ tsp Sea salt
- 1 tsp Vanilla extract
- 3 tbsp Milkor more according to thickness
Persimmon Rum Bundt Cake
In this Persimmon Rum Bundt Cake uses the persimmon fruit that has a jelly-like center, perfect for this recipe. The riper the fruit, the better tasting your cake will be.
Baked in bundt tins, as been described before, as a round, flower shape tin with a hollow center that will give your cake a unique and professional finishing touch. Serve with double whipped, fresh cream!
To make Persimmon Rum Bundt Cake, you will need the following ingredients:
So, how to make Persimmon Rum Bundt Cake?
Steps to make Persimmon Rum Bundt Cake
1 | Preheat oven and prepare baking pan | 10 |
2 | Combine dry ingredients | 2 |
3 | Combine wet ingredients | 5 |
4 | Add eggs | 5 |
5 | Add dry ingredients | 3 |
6 | Add rum and purée | 3 |
7 | Add more dry ingredients | 3 |
8 | Combine flour and dates | 1 |
9 | Add walnuts | 1 |
10 | Bake | 1h |
11 | Melt butter | 5 |
12 | Cool | 30 |
13 | Prepare glaze | 3 |
14 | Serve | |
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