I came across this recipe from http://www.sdfarmbureau.org/FUYU/recipe.html.
I find it interesting that FUYU persimmons are used rather than the cone shaped astringent type for baking. But I jump right into and tested it. The bundt cake came out beautifully. I think it tasted better on the 2nd day.
My variation to this recipe is that I used 4 tsp of lemon juice rather than 2. (I didn't want to waste the extra two tsp of fresh lemon juice that I got from the lemon in my garden.)
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Hey! what is Cooking in your kitchen?