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 Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

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.

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.

Persimmon 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.