Persimmon Rum Bundt Cake

  • Persimmon rum bundt cake with brown butter glaze. This autumn dessert is perfect for Thanksgiving and holiday gatherings. 

    Persimmon Rum Bundt Cake with brown butter glaze

    It’s that time of the year again. Persimmons have taken over my kitchen!

    My parents’ persimmon trees are bearing more fruit than ever this year. They has been asking neighbors, family, and friends to come over and take as much persimmon as they can.

    I’ve been documenting the tubs full of persimmon we’ve been harvesting each week on Snapchat.

    Persimmon Rum Bundt Cake with brown butter glaze

    Persimmon Rum Bundt Cake

    What do to with all that persimmon? Make a cake, of course!

    I used a combination of hachiya and fuyu persimmon to make this super moist persimmon rum bundt cake.

    (Read up about the differences between hachiya and fuyu in the persimmon tarts with maple cinnamon cream cheese post.)

    Persimmon Rum Bundt Cake with brown butter glaze

    Have you seen the movie My Big Fat Greek Wedding? I can’t say bundt cake without thinking of that movie.

    There is this one scene where the America mother brings the Greek mother a bundt cake. The Greek mother says, “There’s a hole in this cake…

    She’s confused by the hole and precedes to fill the open space in the cake with a potted plant. It cracks me up every time.  

    In honor of the movie, I’ve filled the hole of this bundt cake with a persimmon!

    Unmolding Bundt Cake:

    I’ve made quite a few bundt cakes over the years, but I still hold my breathe whenever it comes time to unmolding the cake.

    No matter how well you grease the pan, you never know if the cake will come out of the pan in one clean sweep.

    I’ve learned to let the cake cool in the pan for about 15 minutes to allow the cake to slightly shrink away from the edges. The cool time also lets the cake set up and stiffen a little bit.

    NEVER unmold a cake directly out of the oven. It will only end in disaster.

    Persimmon Rum Bundt Cake with brown butter glaze

    New to persimmon? This bundt cake is the perfect introduction!

    This persimmon bundt cake is a perfect introduction to this autumn fruit. The flavor of persimmon puree is not very strong. I can best describe it as a lightly flavored maple pear.

    It simply lends moisture to baked goods the same way zucchini does.

    For added texture, I mixed in some toasted walnuts and chopped dried dates.

    The rich, decadent, and nutty brown butter glaze is the finishing touch that complements the light flavors of the persimmon rum bundt cake.

    Enjoy this for breakfast, afternoon tea, or for an anytime snack. It’s a comforting slice of autumn that I look forward to each year!

    Persimmon Rum Bundt Cake

    Persimmon Rum Bundt Cake

    Yield: 12-cup bundt pan

    Persimmon rum bundt cake with brown butter glaze. This autumn dessert is perfect for Thanksgiving and holiday gatherings!

    Ingredients

    • 3 1/2 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoon kosher salt
    • 1 cup unsalted butter, melted, cooled
    • 3/4 cup dark brown sugar, packed
    • 3/4 cup granulated sugar
    • 4 large eggs, room temp
    • 3 Tablespoons dark rum (optional)
    • 2 cups persimmon puree*
    • 2 cups toasted walnuts, roughly chopped
    • 1 cup dried dates, roughly chopped

    Brown Butter Glaze:

    • 1/2 cup unsalted butter
    • 2 1/2 cup powdered sugar, sifted
    • 1/4 teaspoon kosher salt
    • 1 teaspoon pure vanilla extract
    • 3 Tablespoon milk, or more depending on desired thickness

    Instructions

    Bundt Cake:

    1. Preheat oven to 350 degrees F. Grease a 12-cup bundt pan and set aside.
    2. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
    3. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), mix together butter, brown sugar, and sugar. Add eggs and mix until combined.
    4. Add about 1/3 of dry flour mixture. Mix on low speed. Add rum and half of persimmon puree. Mix and add another 1/3 of flour mixture.  Add remaining puree. Toss dried dates in remaining flour. Add flour and dates to batter. Stir together until there are no longer and dry streaks of flour.
    5. Add walnuts and fold until thoroughly distributed.
    6. Pour batter into prepared bundt pan. Bake for 55-60 minutes until toothpick inserted in center of cake comes out clean. Let cake cool in pan for 10-15 minutes. Invert cake onto a wire rack and cool to room temperature.


    Brown Butter Glaze:

    1. In sauce pot, melt butter over medium heat. Once the butter has melted, continue to cook. Swirl pot occasionally. Mixture will bubble and foam as it cooks. Continue to cook until butter smells fragrant and nutty. The milk solids in the melted butter will turn rich brown in color. Remove from heat and pour into a heat-safe bowl. All brown butter to cool for 20-30 minutes before use.
    2. Add cooled butter, powdered sugar, salt, vanilla and milk in a medium bowl. Stir until mixture is smooth. Glaze should be slightly thick but pourable in consistency. If desired, add additional milk 1/2 Tbsp at a time until desired consistency is achieved. Pour glaze over cooled bundt cake.


    Notes

    For both fuyu and hachiya persimmon, wait for the fruit to be very ripe and soft. Peel skin, discard seeds, and scoop out soft insides. When persimmons are super soft, there is no need to process the fruit. 

    Persimmon Rum Bundt Cake with brown butter glaze

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    Comments

    Wendi

    Can you suggest a different fruit than persimmon?

    Mary Ann | The Beach House Kitchen

    I love the flavors in this bundt cake Maryanne! And that brown butter glaze is perfect!

    Nancy | The Bitter Side of Sweet

    I am not sure I would even know where to start when it comes to persimmon, having never used it before. But this cake looks great!

    Kacey @ The Cookie Writer

    I love living in Canada. I could not imagine living anywhere else, but the fact that Californians get all these sweet fruits and vegetables basically all year round has me a tad jealous! Haha. I would love a persimmon tree! Plus, this cake is absolutely gorgeous and like I told another blogger, I really need to invest in a bundt pan!

    Cyndi - My Kitchen Craze

    I love making bundt cakes. They are by far my favorite cakes. Can you believe that I’ve never had a Persimmon before? I’m missing out huh? Gorgeous cake!

    Sheena @Tea and Biscuits

    Oh my, what a fantastic looking cake! I’ve never tried persimmons but I know they grow them locally.

    Michelle @ The Complete Savorist

    Wow, what a collection of flavors in this cake. I love it.

    Jessica @ Sprinkle Some Sugar

    Bundt cakes are just so beautiful! Wow, the flavors in this cake are so interesting – it looks delicious!

    Maureen Griffin

    I made this cake as written, except I added two tablespoons of rum instead of three, and added the zest of one half orange. I baked it for 70 minutes at 350 degrees in a dark 12 cup bundt pan. My bake was a total failure. Although I tested it and it appeard cooked, after cooling the cake was extremely wet and unacceptable. I am a reasonably accomplished baker, both making breads and cakes regularly. I am wondering if it was supposed to read 1 cup persimmons, not 2. Your thoughts?

    Maureen

    Thanks for responding. I see what the problem was. Adding dates which are very moist and baking in a large 12 cup bundt pan versus a loaf pan or smaller. I will try again in two loaf pans and it should be perfect. The taste was great, it was just horribly underbaked, even thought the tester came out clean, after baking for an extra 10 minutes. I believe the size of the baking vessel was the problem here in moisture laden Oregon. . My oven is exactly corrct to temp. Thanks.

    Cristy MacWilliam

    I normally do not leave comments, but… Oh my goodness! This recipe is amazing! The cake had a beautiful aroma of butter and persimmon. The glaze had such a sweet nutty flavor. Perfection! (I did leave out the dates though) This recipe is 10.

      Maryanne Cabrera

      Thank you for trying out the recipe! I’m so glad you enjoyed it!

    Donald

    Thank you for sharing this wonderful cake. I made it last night and it came out beautifully. I substituted bourbon for the rum since I didn’t have dark rum. Actually the bourbon went very well with the spice in this cake I added a little bourbon to the frosting to carry the flavor through.
    You commented about bunt cakes not always coming out of the pan clean. I found a pan release recipe a few years ago and since all my cakes come out clean regardless how moist.
    Just mix equal amounts of shortening, vegetable oil, and self rising flour. Use a brush to paint your pan. This also stores well so you can make a batch for later use.

      Maryanne Cabrera

      Thank you for trying the recipe! Good call with the bourbon!

      Thanks for the tip! I may have to try that pan release recipe!

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