Moist, spiced cake meets the subtle sweetness of ripe persimmon. The generous splash of dark rum rounds it all together creating a dessert that makes any autumn day feel like a celebration! Persimmon rum bundt cake is perfect for sharing this holiday season.
Persimmon season is fleeting magic, arriving in late fall just as the trees start to bare their branches. I look forward to this time of the year! I often document this season on social media when I share photos of each weekly harvest!
These golden-orange fruits ripen with cooler weather. For me, the appearance of persimmon means the holidays are near.
Whether you’re team Fuyu or Hachiya, this bundt cake is for you! I used a combination of hachiya and fuyu persimmon to make this super moist persimmon cake.
New to persimmon? 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!
Ingredients
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!
Unmolding Bundt Cake Tips
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.
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.
Persimmon Rum Bundt Cake
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
- 150 grams (¾cup) dark brown sugar, packed
- 150 grams (¾ 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 chopped
Brown Butter Glaze:
- 113 grams (½ 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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!
I hav 7 large persimmons. If that is not enough for the 2 cups can I use applesauce to finish making up that amount?
Yes, you can use unsweetened apple sauce, banana puree, or canned pumpkin puree.
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.
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!
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.
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.
The cake is beautiful! I cannot wait to try this recipe. Any way I can substitute the walnuts for pecans? Thanks for sharing!
Yes, you can sub the walnuts for pecans. Other options that would work include: chopped macadamia nuts, cashews, or almonds.
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.
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.
How do you store this after? Do you refrigerate it? And how about any extra glaze?
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.
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.
Thank you for trying the recipe! Good call with the bourbon!
Thanks for the tip! I may have to try that pan release recipe!
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.
Thank you for trying out the recipe! I’m so glad you enjoyed it!