This dessert is an update on classic persimmon pudding. It’s typically spiced like gingerbread and very sweet, but this version is made with pureed Hachiya persimmons, delicately spiced with nutmeg and cinnamon and brightened with orange and lemon.
It’s baked in a Bundt pan, then drizzled with booze-spiked butter and sugar while warm and served with whipped cream and snappy, tart Fuyu persimmons. You can use butter and flour to prepare the pan, but I prefer nonstick baking spray, which more evenly coats the intricate corners of a Bundt pan and ensures that the cake comes out in one piece. I like to prepare the pan ahead of time, as well as the wet and dry ingredients.
Cover the measuring cup with plastic wrap and refrigerate until ready to use.One and a half hours before you plan to serve the cake, heat the oven to 325 degrees. Remove the prepared pan and liquid ingredients from the refrigerator while the oven heats up.Pour the liquid ingredients over the dry ingredients and whisk until smooth and no traces of flour are visible. Pour the batter into the prepared cake pan.
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