Grease the bundt cake pan with oil or butter. Make sure all the edges are coated with oil and dust some flour around the pan.
Peel the persimmons and puree them. Measure about 1.5 cups of puree and mix the baking soda to this puree and set aside.
Mix 3 tbsps. of egg replacer powder with 9 tbsps. of water and set aside. (Please see the instructions in the cover. This measure might differ with brand. )
Preheat the oven to 350°F.
Beat sugar and butter in large bowl until blended (mixture will be grainy).
Now add the egg replace mix and blend again.
Add the vanilla and mix it nicely.
Sift flour, cinnamon, salt, all spice and ground cloves into butter mixture; blend well. I used my hand mixer throughout but at this stage you can use the baking spatula to fold them all together.
Mix in persimmon mixture and raisins.
Transfer batter to prepared pan. Spread the batter nicely and just fold them upward as shown in the video, so the shape comes out really well. After that, tap the cake pan, so the cake batter settles down without any air pockets.
Bake cake until tester comes out clean, about 55 minutes.
Cook cake in pan on rack 8 to 10 minutes.
Turn out cake onto rack or plate carefully and let it cool again.
Sift powdered sugar over cake.
That’s it. Yummy persimmon bundt cake is ready.
Greasing and flouring the bundt cake pan is very important as it helps to remove the cake easily. Also letting the cake cool down for about 8 to 10 minutes is very important. If not the cake might stick to the pan and you will lose the shape while removing. Egg replacer of your choice can be used. Also adjust the sugar and spice mix as per your preference.Adapted from food.com