Persimmon Rum Bundt Cake- The Little Epicurean

Name: Persimmon Rum Bundt Cake- The Little Epicurean
Ingredients: 3 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/2 teaspoon kosher salt; 1 cup unsalted butter, melted, cooled; 3/4 cup dark brown sugar, packed; 3/4 cup granulated sugar; 4 large eggs, room temp; 3 Tablespoons dark rum (optional); 2 cups persimmon puree*; 2 cups toasted walnuts, roughly chopped; 1 cup dried dates, roughly chopped; 1/2 cup unsalted butter; 2 1/2 cup powdered sugar, sifted; 1/4 teaspoon kosher salt; 1 teaspoon pure vanilla extract; 3 Tablespoon milk, or more depending on desired thickness

"Persimmon rum bundt cake with brown butter glaze. This autumn dessert is perfect for Thanksgiving and holiday gatherings. ..."

INGREDIENTS

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3 1/2 cups all-purpose flour

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1 teaspoon ground cinnamon

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1 teaspoon baking soda

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1/2 teaspoon baking powder

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1 1/2 teaspoon kosher salt

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1 cup unsalted butter, melted, cooled

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3/4 cup dark brown sugar, packed

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3/4 cup granulated sugar

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4 large eggs, room temp

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3 Tablespoons dark rum (optional)

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2 cups persimmon puree*

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2 cups toasted walnuts, roughly chopped

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1 cup dried dates, roughly chopped

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1/2 cup unsalted butter

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2 1/2 cup powdered sugar, sifted

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1/4 teaspoon kosher salt

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1 teaspoon pure vanilla extract

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3 Tablespoon milk, or more depending on desired thickness

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