Amaretto Persimmon Bundt Cake

    O My Gosh- I have never eaten the batter of anything like I did this! Maybe it was all the liquor that had me licking the bowl clean!

    The first time I had a Persimmon Bundt Cake was when my brother Chad (a P.E. teacher at an elementary school) was given one as a Holiday present by a student’s mom.
    By the time I finished the cake there was still one more week left of Chad’s Winter Break- which meant I had to wait an entire week before getting the recipe from “The persimmon cake mom”!
    During the first week back to school Chad brought me a bag of persimmons and a note that read: “Google Fuyu Bundt Cake”
    Ah, yeah!
    Thank you Mrs. Persimmon Mom!

    The “Fuyu Persimmon Bundt Cake” recipe is everywhere on the internet, and was orignally published in Sunset Magazine in Oct 1978!
    Wow, It’s been around for quite awhile- which is why I decided it definitely needed a facelift!

    I changed the recipe around a bit to make it healthier and amaretto infused.
    My version is Gluten Free and vegan.
    I used Gluten Free Flour made from potatoes, which I find can taste a little too starchy. So I went extra heavy on the spices and liquor to cover the starchy taste.
    Bob’s Red Mill is a fantastic brand that carries wonderful whole grains, oats, TVP, and all the baking ingredients you could possibley need.

    Recipe somewhat adapted:

    Preheat oven to 350
    Grease and flour a bundt cake pan.

    Combine and set aside:
    3 cups of chopped Persimmons
    2 t Baking soda
    1/2 cup Amaretto Liquore (optional)

    Beat until smooth
    1/2 cup Earth Balance Butter
    1 cup of brown sugar
    2 eggs – Egg Replacers
    2 t lemon juice
    3 t vanilla
    Mix into the persimmon mixture.

    2 cups of Gluten Free Baking Flour (optional, can use regular flour)
    1 t baking powder
    1 t salt
    1 t ground cloves
    2 t cinnamon
    1/2 t nutmeg
    Stir into the persimmon mixture

    (chopped walnuts or raisins are a nice optional addition, 1 1/2 cups total)

    Pour into prepared bundt pan.
    Bake at 350 for about 50 minutes or until a toothpick comes out clean.
    Cool in pan for 15 minutes before turning onto a cooling rack

    I thought the Bundt looked a little, well, boring.
    So I made a glaze to drizzle on top

    1 cup powdered sugar
    Add Agave (or maple syrup) and Amaretto A LITTLE BIT at a time until you get the right consistency- not too runny or it’ll run right off your cake!

    I like Big Bundts!

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