Fuyu Bundt Cake - cooking recipe

Ingredients

3 firm fuyu persimmons, peeled and diced (3 cups)
2 teaspoons baking soda
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup walnuts, chopped finely (I used pecans)
3/4 cup raisins (I used golden)
powdered sugar, to dust if desired

Preparation

Grease and flour a bundt cake pan.
Preheat oven to 350.
Blend baking soda with chopped fuyus. Set aside.
In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
Stir in fuyu mix.
Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
Stir flour mixture into fuyu mixture until just blended.
Stir in walnuts and raisins.
Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
Cool in pan 15 minutes. Turn onto rack.
When cool, dust with powdered sugar, if desired.