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THE ELECTRIC KITCHEN
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Persimmons
take the cake
This dish was prepared by Lloyd Yokoyama of Broke da Mouth Cookie Company on Maui on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.
Persimmon Bundt Cake
4 large, ripe hachiya persimmons1-1/2 teaspoons baking soda
1-3/4 cups sugar
1/2 cup unsalted butter, softened
3 extra large eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon cloves
3/4 cup chopped macadamia nuts
3/4 cup golden raisins
Powdered sugar
Peel persimmons and press pulp through coarse sieve. Measure 1-1/3 cups into small bowl; add baking soda and set aside.
Beat sugar and butter well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Sift flour, cinnamon, salt, allspice and cloves into butter mixture; mix well using a rubber spatula. Stir in persimmon mixture, nuts and raisins; pour into prepared pan. Bake 55 minutes, or until tester inserted near center comes out clean.
Invert cake onto cooling rack; cool completely. Sift powdered sugar over cake. Serves 12.
Nutritional information unavailable.
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