Persimmon Rum Bundt Cake

Citrus and Rum Round Cake
Citrus and Rum Round Cake
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Ingredients

Adjust Servings:
3½ cups All-purpose flour
1 tsp Cinnamon ground
1 tsp Baking soda
½ tsp Baking powder
1½ tsp Sea salt
1 cup Unsalted butter melted, cooled
1 ½ cup Sugar
4 Large eggs room temperature
3 tbsp Rum dark (omit, if desired)
2 cups Persimmons puree
2 cups Walnuts toasted, roughly chopped
1 cup Dates dried, roughly chopped
Brown Butter Glaze:
½ cup Unsalted butter
2½ cup Powdered sugar sifted
¼ tsp Sea salt
1 tsp Vanilla extract
3 tbsp Milk or more according to thickness

Nutritional information

595
Calories
29.9g
Fat
103mg
Cholesterol
532mg
Sodium
73.8g
Carbohydrate
11.7g
Protein
Ingredients
  • Brown Butter Glaze:

Persimmon Rum Bundt Cake

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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:

Ingridiens for Persimmon Rum Bundt Cake

So, how to make Persimmon Rum Bundt Cake?

Steps to make Persimmon Rum Bundt Cake

1

Preheat oven and prepare baking pan

10

Preheat oven to 350 °F and grease a 12-cup Bundt pan.

2

Combine dry ingredients

2

In a large bowl, whisk the flour, cinnamon, baking soda, baking powder and salt until combined.

3

Combine wet ingredients

5

In the bowl of an electric mixer, beat butter sugar together until creamy.

4

Add eggs

5

Add eggs and beat again until combined.

5

Add dry ingredients

3

Add ⅓ dry ingredients to the bowl and mix on low speed.

6

Add rum and purée

3

Add rum and ½ persimmon purée. Mix until combined.

7

Add more dry ingredients

3

Add another ⅓ dry ingredients and remaining puree and mix again.

8

Combine flour and dates

1

Toss dates in the remaining flour and add to the mixture. Fold through to combine with batter.

9

Add walnuts

1

Add walnuts and fold to evenly spread through the batter.

10

Bake

1h

Transfer batter to prepared Bundt pan and bake in preheated oven for 55-60 minutes until baked and a wooden toothpick inserted into the center comes out clean. Cool in cake pan for 10-15 minutes before removing to cool completely on a wire rack.

11

Melt butter

5

In saucepan over medium heat, melt butter. Once the butter has melted, continue to cook, stirring occasionally until mixture is bubbling and foamy as it cooks. Continue cooking until butter smells fragrant and nutty and rich brown in color.

12

Cool

30

Remove from heat and pour into a heat-safe bowl to cool for 20-30 minutes before using.

13

Prepare glaze

3

In a medium bowl, stir cooled butter, powdered sugar, salt, vanilla and milk until combined and smooth. Glaze should be thick but pourable. Add additional ½ tablespoon milk if needed.

14

Serve

Pour glaze over cooled bundt cake to serve.

If you’re looking for a simple yet impressive cake then you should try this Persimmon Rum Bundt Cake. With a cheeky hint of rum that will keep your guests super excited! Try it and tag #cookmerecipes online to share your experience!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love it! Thanks for sharing recipe!

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