“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.
It's that time of year! The farmers market is full of bright orange fruit, mouth-puckering sour if you eat them too soon, but perfect for eating and baking when they're nice and ripe. Here's my annual posting of the recipe for Smuggler's Bride Persimmon Cake:
SMUGGLER'S BRIDE PERSIMMON CAKE
Preheat oven to 325F
1 cup sugar
3/4 cup margarine, butter, or coconut oil
2 eggs, beaten
2 cups flour
1 ½ teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon allspice
1 cup persimmon pulp--approx. six small ripe Florida persimmons
½ cup chopped pecans
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.
1. Stir together dry ingredients
2. Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts.
3. Pour mixture into standard loaf pan (grease and flour pan, if not nonstick model), bake one hour and 15 minutes. Let cool on rack ten minutes, remove from pan. Freezes well.