Persimmon Bundt Cake With White Chocolate Hard Sauce – Bo

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Servings: 10 Difficulty: Advanced
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Vietnamese-style sweet and satisfying dessert that brings home-style flavor to your table
Persimmon Bundt Cake With White Chocolate Hard Sauce - Bo recipe image
Persimmon Bundt Cake With White Chocolate Hard Sauce - Bo recipe image
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Persimmon Bundt Cake With White Chocolate Hard Sauce – Bo

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 621.5

Description

This Vietnamese dessert features Large persimmons, Baking soda, Sugar, stick) unsalted butter, . It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. room temperature 3 Extra-large eggs 2 ts Vanilla extract 2 c All purpose flour 1 ts Ground cinnamon 1/2 ts Salt 1/2 ts Ground allspice 1/4 ts Ground cloves 3/4 c Chopped walnuts 3/4 c Dried currants Powdered sugar (opt.) White Chocolate Hard Sauce (separate recipe) Position rack in center of oven and
  2. preheat to 350 F (177&# 194;°C).
  3. Butter and flour 10 inch diameter (12-C capacity) Bundt pan.
  4. Peel persimmons.
  5. Press pulp through coarse sieve into medium bowl.
  6. Measure 1 1/3 C persimmon puree into small bowl.
  7. Mix baking soda into puree in small bowl; set bowl aside.
  8. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy).
  9. Add eggs 1 at a time, beating well after each addition.
  10. Mix in vanilla.
  11. Sift flour, cinnamon, salt, allspice and cloves onto butter mixture;
  12. blend well using rubber spatula.
  13. Mix in persimmon mixture, walnuts and currants.
  14. Transfer batter to prepared pan.
  15. Bake cake until tester inserted near center comes out clean, about 55 minutes.
  16. Cool cake in pan on rack 5 minutes.
  17. Turn out cake onto rack; cool completely.
  18. (Can be made 1 day ahead.
  19. Wrap and let stand at room temperature.) Sift powdered sugar over cake, if desired.
  20. Serve with hard sauce.
  21. Bon Appetit/October/94 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 10

Amount Per Serving
Calories 621.5kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 1.6mg1%
Total Carbohydrate 105.0g35%
Dietary Fiber 0.0g0%
Sugars 105.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, bundt, butter, cake, chocolate, dessert, hard, large, persimmon, persimmons, sauce, soda, stick, sugar, title, unsalted, vegetarian, vietnamese, white
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