Home · Recipes · Desserts & Baking · Cake Recipes · Bundt Cakes Persimmon Rum Bundt Cake Author: Maryanne CabreraPublished: Nov 3, 2015Updated: Aug 9, 2021 View Recipe32 ReviewsThis post may contain affiliate links. Read our disclosure policy. Persimmon rum bundt cake with brown butter glaze. This autumn dessert is perfect for Thanksgiving and holiday gatherings. 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 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.) 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. 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 5 from 5 votes Persimmon rum bundt cake with brown butter glaze. This autumn dessert is perfect for Thanksgiving and holiday gatherings!Yield: 12-cup bundt cake Prep Time: 15 minutes minutesCook Time: 55 minutes minutesTotal Time: 1 hour hour 10 minutes minutes Servings: 16 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 455 grams (3 ½ cup) all-purpose flour▢ 1 teaspoon ground cinnamon▢ 1 teaspoon baking soda▢ ½ teaspoon baking powder▢ 1 ½ teaspoon kosher salt▢ 226 grams (1 cup) unsalted butter, melted and cooled▢ 160 grams (3/4 cup) dark brown sugar, packed▢ 150 grams (3/4 cup) granulated sugar▢ 4 large eggs, room temp▢ 3 Tablespoons dark rum (optional)▢ 2 cups persimmon puree*▢ 120 grams (2 cups) toasted walnuts, roughly chopped▢ 150 grams (1 cup) dried dates, roughly choppedBrown Butter Glaze:▢ 113 grams (1/2 cup) unsalted butter▢ 285 grams (2 ½ cup) confectioners' sugar, sifted▢ ¼ teaspoon kosher salt▢ 1 teaspoon pure vanilla extract▢ 3 Tablespoon milk, or more depending on desired thickness Instructions Bundt Cake:Preheat oven to 350°F. Grease and flour 12-cup bundt pan. Tap out excess flour. Set aside.In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Set aside.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.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.Add walnuts and fold until thoroughly distributed.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: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.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. NotesPersimmon 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. NutritionCalories: 509kcal | Carbohydrates: 69g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 451mg | Potassium: 166mg | Fiber: 2g | Sugar: 43g | Vitamin A: 605IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. Want More Persimmon Recipes Try this persimmon cranberry pie! It is topped with a sweet and crunchy pecan crumble.These persimmon tarts are a fun autumn dessert. It’s full of texture and different flavors to keep your palate entertained.A new spin on the classic shortcake! This coconut persimmon shortcake is stacked with ripe Fuyu persimmon, coconut whipped cream, and maple syrup.
Ginni says: December 7, 2022 You can also sub with Pumpkin both have the same texture when puréed and the spices in the recipe would pair well with it too.
Mary Ann | The Beach House Kitchen says: November 3, 2015 I love the flavors in this bundt cake Maryanne! And that brown butter glaze is perfect! Reply
Nancy | The Bitter Side of Sweet says: November 3, 2015 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! Reply
Kacey @ The Cookie Writer says: November 3, 2015 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! Reply
Cyndi - My Kitchen Craze says: November 3, 2015 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! Reply
Sheena @Tea and Biscuits says: November 4, 2015 Oh my, what a fantastic looking cake! I’ve never tried persimmons but I know they grow them locally. Reply
Michelle @ The Complete Savorist says: November 4, 2015 Wow, what a collection of flavors in this cake. I love it. Reply
Jessica @ Sprinkle Some Sugar says: November 6, 2015 Bundt cakes are just so beautiful! Wow, the flavors in this cake are so interesting – it looks delicious! Reply
Maureen Griffin says: December 10, 2017 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? Reply
Maryanne Cabrera says: December 11, 2017 Hi Maureen, thanks for trying out the recipe. I’m sorry it didn’t work out for you. I have used this recipe several times with much success. It is adapted from this Persimmon Walnut Cake (https://www.thelittleepicurean.com/persimmon-walnut-cake/) The recipe reads correct at 2 cups of persimmon puree. Perhaps the temperature of the oven was off?
Maureen says: December 12, 2017 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. Reply
Cristy MacWilliam says: September 10, 2019 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. Reply
Maryanne Cabrera says: September 10, 2019 Thank you for trying out the recipe! I’m so glad you enjoyed it!
Donald says: October 19, 2019 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. Reply
Maryanne Cabrera says: October 25, 2019 Thank you for trying the recipe! Good call with the bourbon! Thanks for the tip! I may have to try that pan release recipe!
Jenn says: December 18, 2019 How do you store this after? Do you refrigerate it? And how about any extra glaze? Reply
Maryanne Cabrera says: December 20, 2019 I keep it at room temperature for up to 2 days. Then, store leftovers in the fridge for another 2 days. Cover any extra glaze and store in the fridge for a few days. Gently reheat the glaze in the microwave before using.
andi says: November 30, 2020 Can you please tell me approximately how many persimmons I will need to yield the 2c. called for? I’ve never used that fruit and am clueless. Reply
Maryanne Cabrera says: November 30, 2020 Persimmons range greatly in size. As such, I listed the amount of puree needed instead of the number of fruit required. On average one hachiya persimmon is about 1/4-1/3 cup of puree. One fuyu persimmion is about 1/2 cup puree.
LInda says: December 11, 2020 The cake is beautiful! I cannot wait to try this recipe. Any way I can substitute the walnuts for pecans? Thanks for sharing! Reply
Maryanne Cabrera says: December 16, 2020 Yes, you can sub the walnuts for pecans. Other options that would work include: chopped macadamia nuts, cashews, or almonds.
R. D. says: April 5, 2021 This is delicious. I don’t do the icing because it’s too much sugar for me. They cake just by itself is perfect. I cut the recipe in half because I have a small bundt pan. I also have to cook it for 20-25 min longer than stated in the recipe in order for the tester stick to come out clean. Reply
Patricia Steiding says: November 10, 2021 I was wondering if there’s any difference using white rum versus dark as you’ve listed. I have lots of white rum and would prefer not to have to spend money on alcohol if I have a variation of it & there’s no difference to the recipe. Thanks! Reply
Maryanne Cabrera says: November 11, 2021 The main difference between white rum and dark rum is flavor. White rum doesn’t taste like much. However, dark rum is stronger with notes of spices and molasses.
Jim (from Virginia Beach) says: November 23, 2021 Every year preceding Thanksgiving, my neighbor gives me some persimmons. Every year I make a persimmon rum cake for Thanksgiving. I like this simple, basic, delicious recipe. I delete the nuts (never much cared for walnuts) and add a bit more persimmon and rum. It requires a bit more baking time, but is always good. I also use a couple extra shots of rum (sipped separately); dark rum has such an appealing aroma. Reply
Donna says: November 13, 2022 I hav 7 large persimmons. If that is not enough for the 2 cups can I use applesauce to finish making up that amount? Reply
Maryanne Cabrera says: November 14, 2022 Yes, you can use unsweetened apple sauce, banana puree, or canned pumpkin puree.
Ginni says: December 7, 2022 OMG! This cake is delicious! I just made one substitution and that was I used raisins instead of Dates. My cake was ready in 50 minutes instead of 55-60 minutes. A keeper for sure! Reply
Donna Hicks says: September 25, 2023 I made this cake for an annual family reunion especially because persimmons are a favorite in the family. It didn’t disappoint and was rich, flavorful, and extremely moist with almost fudgy texture. At first I thought the cake wasn’t done but I think the dates and persimmon pulp really made it moist. I wouldn’t have wanted to bake it any longer as the outside was perfect. The brown butter glaze was excellent and paired so well with the cake. This is definitely a cake that I would describe as one our grandmothers would have proudly served for any special occasion. Reply
Julie Morin says: January 1, 2024 A keeper! Fuyu persimmons and toasted walnuts come together so well. Loved the texture and rustic look. I omitted the dates to keep the cake not too sweet but did the icing :). I topped with more roasted walnuts, toasted coconut and candied ginger. The cake was a hit with all the guests at a New Year’s Eve party! Thank you ! Note: I processed the fruits just a little in the food processor, keeping some pieces so that we could see small pieces in the dough and gave a pleasant texture. Reply
Vanessa says: February 10, 2024 One of my all time favorite winter cakes. Followed to a T. Do not leave out the rum! The glaze is everything. Reply