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Flognarde Pear Bundt Cake Contest "Kaki Persimon Bundt Cake"

Today I prepare one Bundt Cake, but is now as American recipe adapted it to my field, as I have said before I live in full Ribera del Xúquer, where the Kaki Persimon has Denomination of Origin, so guarantee excellent quality. In this City persimmon cultivation is very important, this year's San Bernardo Cooperative marketed about 12 million kilos of Kaki.

The persimmon is a fruit that is now in season, these fruits are rich in carotene and cryptoxanthin both quality and high provitamin A provitamin C content is also rich in potassium and glucose sugars, also has antioxidant activity with beneficial effects that reduce the risk of certain degenerative diseases.

this recipe to participate in the contest organized in Whole Kitchen to celebrate the 1 st issue of its magazine

INGREDIENTS

3 persimmons persimmon
2 teaspoons baking
100 gr. soft butter
350 gr. sugar and 1 packet vanilla sugar
3 eggs (The recipe makes 2)
2 tablespoons lemon juice
320 gr, flour
8 gr. royal yeast (1 / 2 on)
1 / 4 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 / 2 teaspoon ground nutmeg or grated

DEVELOPMENT

Put raisins macerated with a little sweet wine (muscatel wine) Peel and chop the khaki checkered, mixed with two teaspoons of baking and set aside. (Not that bicarbonate is placed here but I've done so).

Beat butter with sugar until fluffy mass at least three minutes. Add the eggs one by one, not to another until well blended as above, now add the lemon juice.

Sift flour, baking powder, ground cloves, cinnamon, nutmeg and salt, mix well now with the above mixture without stirring too much or better to mix well with a spatula. Spray or grease with butter and flour a bundt pan "with hole" put some dough into the pan, now add the remaining dough khaki, drained raisins and walnuts, stir and end to incorporate the mold.

Bake about 55 minutes at 170 º, as every oven is different I always advise you first heat baking down and the last 15 minutes to heat up and down with air., And prick with a toothpick comes out clean and have it baked.

Remove from oven and let cool 15 minutes and these minutes past unmold onto a rack, to cool it, once cool sprinkle with icing sugar.

This cake is more good the next day. Source

Sunset Magazine and The Food Librarian