Persimmon Bundt Cake (and an almost Beetroot Gnocchi.)

The last few weeks have been a bit crazy.
Crazy running and jumping boys.
Me with food poisoning. Bad enough to send me to the doctor finally...
J working multiple weekend nights in a row.
We all need a break.

On top of trying to stay on top of life, I've been trying new recipes here and there... One still needing a bit of work is Beetroot Gnocchi, or rather I have a boatload of leftover roast veggie-gnocchi. They were ok. But just ok. I'm still working on those. I'll get there damn it!

But this one was a winner! We had a few persimmon kicking around in the fridge recently and while I was thinking of a way to use them as a chutney or something, I ended busting out the old bundt cake mould. I hadn't used it in ages and they always make some pretty cakes. I need to start using them more often. 

So this treat was first found here.

I made it minus the currants, which I just forgot (that happens a lot lately, they were sitting on the bench and all! Ugh.) and minus the nuts as you never know who might have a nut allergy these days. 

It's a pretty basic recipe really. Very similar to a pumpkin cake which is always a happy treat for me!

xoxo

"Bundt Cake," he asked...

"Where does it come from?"

It would appear that "bundt" is derived from the German Bundkuchen (in Southern Germany and Austria called Gugelhupf, in SwitzerlandGugelhopf), a ring-shaped tea-time cake. The word bundt appears as early as 1901 in The Settlement Cookbook, written by Lizzie Kander ofMilwaukee, Wisconsin. Bundt is used instead of bund in a recipe for "Bundt Kuchen."^[1] The aluminum bundt pan is a variation of ceramic cake forms that were used in Germany, Austria, and Hungary to make the ring-shaped cakes and was trademarked in 1950 by H. David Dalquist, founder of Nordic Ware, based in St. Louis Park, Minnesota, who developed it at the request of members of the Hadassah Society's chapter in Minneapolis, Minnesota.^[2] The old-world pans, with fluted and grooved sides, made of delicate ceramic or cast iron, were heavy and therefore difficult to use. He modified some existing Scandinavian pan designs and fashioned the pan out of aluminium.

Thank you Wikipedia.  

I'm a huge fan of the Bundt. I like to think I can blame the people of Minnesota for that. Or at least all of my friends' mothers that baked. The best part is you can bake ANY sort of cake in a Bundt pan. Lemon, Chocolate, Gingerbread (Thank you Chelsea!!!!)

I found a good old Martha Stewart recipe that I may try and hack this weekend... Spicy Pumpkin Bundt Cake you say? Hells yes!

via marthastewart.com