I thought it would be the almond cake but I got ahead of myself. James' favorite almond cake took 2nd prize (in unfrosted cakes) and this simple sweet persimmon bread, with batter featuring my home grown persimmons and no less than 3/4 cup of Kentucky bourbon, took top honors.
I made a fresh loaf for the fair but I always have one tucked away in the freezer for guests to nibble on. It's just right toasted for breakfast or as a sweet afternoon snack.
The Blue Ribbon Persimmon Bread Recipe (adapted from James Beard)
Preheat oven to 350º
Sift together
3 1/2 cups all purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp fresh ground nutmeg
2 1/2 cups sugar
make a well in the center of the dry ingredients and add
2 cups persimmon purée
4 lightly beaten eggs
1 cup melted butter, cooled
3/4 cup bourbon
1/2 tsp vanilla extract
mix until almost combined and add in
2 cups chopped walnuts, toasted
2 cups dried cranberries (or raisins)
Stir lightly together and pour batter into two buttered and floured 9x5 loaf pans
Bake for 1 hour and 15 minutes or until a knife interred in center comes out clean
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