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"
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.