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Persimmon Winter Bundt Cake with Hard Sauce Glaze.Warming spices make this seasonal cake recipe perfect for any occasion. Gluten-free or gluten options. - BoulderLocavore.com

Persimmon Winter Bundt Cake with Hard Sauce Glaze

This bundt cake is full of winter spices and is a wonderful way to use fully ripe persimmons. My pick is ripened Hachiya persissons which give it a light, sweet flavore. Though this cake is gluten free it was adapted from a gluten cake. For those preferring to use gluten all-purpose flour merely substitute it for the full flour amount (2 1/4 cups) or for the gluten-free all-purpose flour and still add the oat flour. In my experience gluten-free cakes have the most structural integrity if they are allowed to cool fully. I prefer not to use gums in my baking, being able to tell they have been used in the taste and texture. There are no gums in this cake either so letting the cake fully cool is important.
Course Dessert
Cuisine American
Keyword hard sauce glaze, hard sauce glaze, persimmon bundt cake, winter cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 12 Serves 12-16
Calories 365 kcal
Author Toni Dash


Instructions for the Persimmon Winter Bundt cake:

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing Bundt pan
  • 11/4 cups all-purpose gluten free flour (I use King Arthur)
  • 1 cup gluten-free Oat Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Xanthan Gum (if making the cake gluten-free; omit if in the gluten-free flour blend used)
  • 1 teaspoon ground Allspice
  • 1 teaspoon ground Cinnamon
  • ½ teaspoon ground Ginger
  • 1/2 teaspoon salt
  • 1 1/4 cups Persimmon Puree* (instructions in Notes below; uses 1-2 ripe Hachiya persimmons)
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 1/4 cups granulated sugar
  • 3 large eggs

Ingredients for the Hard Sauce Glaze:

  • 1 ½ cups Confectioner’s Sugar , sifted
  • 3 tablespoons melted Unsalted Butter
  • 3 tablespoons Bourbon
  • ½ teaspoon Orange Extract
  • 3 tablespoons Milk or Cream


Instructions for the Persimmon Cake:

  1. Place the oven rack in the middle of the oven and preheat the oven to 350 degrees F.
  2. Prepare the Bundt pan: using a paper towel with softened butter (start with around a half tablespoon), generously wipe the butter fully over the internal cavity of the Bundt pan, including the middle cone. Remove any excess butter. Generously dust flour into the buttered pan, rotate it tapping the outside to spread butter over the butter. Turn upside down and tap out excess flour; tapping the pan while upside down on a firm surface.
  3. In a medium mixing bowl, combine the all-purpose flour, oat flour, baking powder, baking soda, xanthan gum (if making the cake gluten-free), allspice, cinnamon, ginger and salt; whisk to fully combine.
  4. In a second medium size mixing bowl, combine the persimmon puree, buttermilk and vanilla extract; whisk together until smooth.
  5. On medium-high speed, beat together with a mixer the 1 ½ sticks butter and granulated sugar for 3 minutes until light colored and fluffy. Add eggs, allowing each to blend in before adding the next; beating to fully incorporate into the butter-sugar mixture.
  6. Reduce mixer speed to low. Starting and ending with the dry ingredient mixture, alternate adding the dry ingredient mixture and the persimmon mixture. Beat only to combine; do not over mix.
  7. Spoon the cake batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 15 minutes then turn out onto a cooling rack. TIP: place a cooling rack on top of the cake pan with the top surface facing the top of the cake and invert. Allow to cool completely.

Instructions for Hard Sauce Glaze:

  1. In the bowl of a mixer combine the sifted confectioner’s sugar and the melted butter. Beat on low speed to combine. Add the remaining ingredients (bourbon, orange extract and milk/cream) beating on medium speed until smooth.

Instructions for Glazing the Cake:

  1. Place the cooling rack with the cake on a baking sheet with sides. Pour the glaze over the cake evenly (I use a liquid measuring cup and pour from the inside to the outside and back). Allow glaze to set before serving (about 10 minutes).

Recipe Notes

*To make Persimmon Puree scoop the flesh from inside 1-2 fully ripe persimmons (I use Hachiya persimmons). Add the flesh to a blender and blend just until pureed.

Nutrition Facts
Persimmon Winter Bundt Cake with Hard Sauce Glaze
Amount Per Serving
Calories 365 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 50mg17%
Sodium 226mg9%
Potassium 216mg6%
Carbohydrates 72g24%
Fiber 3g12%
Sugar 37g41%
Protein 6g12%
Vitamin A 170IU3%
Vitamin C 16.3mg20%
Calcium 86mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.