Today’s post and recipe comes to you from my writing gal-pal, the award-winning historical romance author, Darlene Marshall! Smuggler’s Bride Persimmon Cake is a delightful fall treat!
If it’s autumn in North Central Florida, it’s persimmon time! They’re starting to come into our farmers market, a little late this year because of our extra hot summer, but I snagged a few. These are still at the ripe but firm stage and may not make it to the cakes. I also like them sliced up over my breakfast cereal. However, the season is long enough that at some point there will be cake!
In the meantime, here’s my latest version of Julia’s Persimmon Cake Recipe. I’m constantly tweaking it so observant readers of my blog may see slight variations from one year to another. All are tasty and easy, because that’s the only baking I do. Enjoy!
Smuggler’s Bride is on sale now! Only $.99!
Oh, and if you want to know more about why Julia’s fretting over her marriage, read Smuggler’s Bride, now $.99 through November 30 at Smashwords. It’s also available in print from your favorite vendor.
“Possum hangin’ in the tree, Raccoon on the ground; Raccoon say, you stingy rat, Shake them ’simmons down!”
Julia paused in her singing and frowned down at the spoon stirring through the cake batter. “Possum hanging in the tree?” Where had that come from? “Goodness, I’m becoming countrified!”
She chuckled, looking out the kitchen window at the activity in the yard. Rand was doing the morning chores in preparation for their trip to the Iveys’ farm. For a moment she watched him as she stirred, indulging herself in a fantasy that theirs was a normal marriage, two people on the Florida frontier, making a new life together.
But it was as much a fantasy as singing raccoons.
Smuggler’s Bride Persimmon Cake
- 1 cup sugar
- 3/4 cup margarine or butter
- 2 eggs, slightly beaten
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1 cup persimmon pulp, approx. four or five very ripe Florida persimmons (see notes)
- 1/2 cup chopped pecans, optional
To get persimmon pulp: Take squishily ripe persimmons, cut in half lengthwise, scoop pulp out. Remove pithy seed area and pulse a few times in a food processor
- Preheat oven to 325F.
- Stir together dry ingredients in a large bowl.
- Cream sugar and margarine, add eggs and pulp, blend well.
- Fold into dry ingredients (don’t overmix), add nut if desired.
- Pour mixture into standard loaf pan (grease and flour pan if not nonstick model), bake one 1 hour and 15 minutes (your oven may vary – some folks like 1 hour at 350F).
- Let cool on rack ten minutes, remove from pan. Freezes well.
Award-Winning Historical Romance Author
Darlene Marshall writes award-winning historical romance, mostly about pirates, privateers, smugglers, and the occasional possum (see above.) Her latest release is WHAT THE PARROT SAW (High Seas #4) – “Only Roscoe the parrot knows what happens in the captain’s quarters…and he’s not talking.”
Thank you so much for sharing your fantastic Smuggler’s Bride Persimmon Cake, Darlene! I’m sure CC’s readers will love it and your gorgeous pirate stories!