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!