Go Back
Persimmon Rum Bundt Cake with brown butter glaze
5 from 1 vote

Persimmon Rum Bundt Cake

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 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: rum bundt cake, holiday bundt, persimmon cake, persimmon bundt cake
Servings: 16
Author: Maryanne Cabrera


  • 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 chopped

Brown 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


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.


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.