Preheat oven to 350°F. Grease and flour a 10-inch
Bundt pan.
Blend baking soda into chopped persimmons.
Set aside.
In a large bowl, beat butter with sugar. Add eggs,
lemon juice and vanilla and beat until fluffy. Stir
in persimmons.
Sift together flour, baking powder, salt and spices.
Stir into the persimmon mixture just until blended.
Add walnuts and raisins.
Pour into the prepared pan. Bake for 55-60 minutes,
or until a toothpick inserted in the center tests clean.
Let cool in the pan for 15 minutes, then turn onto a
rack. Makes 8 servings.
Brands may vary by region; substitute a similar product.
2 teaspoons baking soda
3 cups chopped firm
Regatta Tropicals*
Fuyu persimmons
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground
cinnamon
1/2 teaspoon grated
nutmeg
1 cup chopped walnuts
3/4 cup raisins
Fuyu Persimmon Bundt Cake
Regatta Tropicals Ltd.
Oatmeal Apple Sauce Cake
with Cream Cheese Frosting
Tree Top
1 1/2 cups all-purpose flour
Preheat oven to 350°F. Grease and flour two 9-inch
round cake pans.
1 1/2 cups oatmeal
(uncooked)
1/2 teaspoon salt
1 1/2 teaspoons
ground cinnamon
3/4 teaspoon
ground cloves
1 teaspoon baking powder
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 cup Tree Top*
apple sauce
3/4 cup milk
1 1/2 cups raisins
CREAM CHEESE
FROSTING
1/2 cup butter, softened
8 ounces cream cheese,
softened
2 pounds confectioners’
sugar
In a bowl, mix together flour, oatmeal, salt, cinnamon,
cloves and baking powder.
In a large bowl, cream butter with sugar. Add eggs,
apple sauce and milk; beat until well blended. Add
the dry ingredients and mix well. Stir in raisins. Pour
into the prepared pans.
Bake for 30-35 minutes, or until a cake tester inserted
in the center comes out clean. Let sit for 5 minutes,
then remove from the pans and cool on wire racks.
To prepare the frosting, place butter and cream
cheese in a mixing bowl and beat until smooth.
Gradually add confectioners’ sugar, beating until
smooth. Add vanilla and blend well.
Frost the cake when it is completely cool. Store in the
refrigerator. Makes 8-10 servings.
Brands may vary by region; substitute a similar product.
