Monday, December 28, 2009


Persimmon recipes were mentioned today over on Twitter. Here's one of my favorites:

Julia Cooper, aka Lady Julia Delerue, is the heroine of SMUGGLER'S BRIDE, a follow-up to PIRATE'S PRICE. One of the ways Julia keeps smuggler Rand Washburn content is through her cooking skills, including a mighty tasty persimmon cake. I buy my persimmons at the Gainesville Farmers Market in the autumn. I love to see them on the kitchen counter, their bright orange color brightening everything around them.

Julia Cooper’s Persimmon Cake
From SMUGGLER'S BRIDE

1 cup sugar
3/4 cup margarine
2 eggs, beaten
2 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 cup persimmon pulp--approx. six Florida persimmons
½ cup chopped pecans

Preheat oven to 325F

To get persimmon pulp: Take very ripe persimmons, cut in half, scoop pulp out. Remove pithy seed area, pulse a few times in food processor. Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts. Pour mixture into standard loaf pan (grease and flour pan, if not nonstick model), bake1.25 hours. Let cool ten minutes, remove from pan. Freezes well, and if you have a decorative loaf pan, it looks good, too!

2 comments:

SonomaLass said...

That's very similar to my grandmother's recipe for persimmon pudding, except that hers has raisins in it. It's baked for a long time on low heat and then served with a lemon sauce. My family loves it at Christmas, when I can get persimmons.

Darlene Marshall said...

Mmmm, persimmon pudding sounds yummy! I'll have to try that when they're in season again. Right now it's fresh citrus season and I have a bowl of China Honey oranges on the counter for when I need a mid-afternoon pick-my-up.