1st Recipe post here!

yesterday morning i went out to enjoy the lovely weather, i walked down to Clark Park here in West Philly and sat in the newly renovated area that is reminiscent of European parks with is tamped clay area and chairs. i sat and managed to finish the book i have been reading on and off for a couple of months.  The Kate Mosse book called Sepulcher.  She is often described as "a thinking person's Dan Brown" or "three Dimensional characters and decent prose style". Luckily i am entranced by that particular area of France in which most of the novel happens. It is another of the "New York Time's Best Sellers List" "thrilling page-turner" that i can put down and not worry about for periods of time.

As i sit here writing i am drinking some Lapsong Souchong Tea and am going to go and find some Vervain because one of the characters in the book served a tea of them blended together! Sounds lovely!

Last week in NYC i made 10 cakes for the Que(e)ry: Open Access Fundraiser for the Queer Zine Archive Project www.qzap.org.   One of the cakes i used extra strong Lapsang Souchong Tea as the liquid and folks said that it didn't taste like bacon but the smokeyness left a bacon smell in the nose!  i was too caked out to try it that night and left the cake at Jorge's house so i didn't get to try it.  Will have to experiment again soon!

So yesterday's cake is what i want to share today!

It is a better codified and clarified version of another cake i made last week up in NYC.

i am calling it a 1,1,1,1,1,1,1,1,1 Cake (snappier names suggestions are welcome!)

Scrapping bowl as needed:
Cream 1 stick softened butter until light and fluffy.
Add 1 cup sugar slowly until very well blended.
Add 1 ex large egg and mix until light and fluffy.

In another bowl
Sift together
1 cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 generous dash salt

then whisk in
1 cup whole wheat flour

Add dry ingredients slowly to butter/egg/sugar mixture alternating with

1 cup liquid (any combination of milk, cream, tea, juice, water, would work) i have used 2% milk the first time and then yesterday about 1/3 heavy cream and 2/3 cup buttermilk

Once it is all well blended add

1 teaspoon vanilla

In a lightly greased and floured loaf pan

spread evenly a thin layer (1/2 inch) of batter and then Thin slices of fruit;
then a slightly thicker layer of batter and another layer of fruit and then
the rest of the batter.

Bake at 375 for 30 to 35 minutes- Check for doneness with toothpick or clean knife poked into center of cake.

Last week i used very ripe strawberries and also a very sparse layer of mini-chocolate chips on top of the strawberries Yesterday i used a nice ripe persimmon.  The strawberry/chocolate chips melded into the cake and was delightful. You really couldn't tell where the strawberries and chocolate was coming from.  i didn't peel the persimmon and so you could see the layer of skin which didn't deter from the enjoyment or aesthetic of the cake at all.

Let the cake cool for a while even though you might really really want to try it while it is still HOT.  It needs to rest and firm up a bit.

Would love to hear other people experience of this recipe and if they learned anything or have questions!

The cake was taken to the Fat Elvis Day After Party at my friend Spice Rack and her fiance Jasper's place and many people said they loved it! Including Jasper's Mom. People told me later that this was a big complement!

Thanks to Spice Rack and Jasper for making such a welcoming and open space for sharing food, thought and heart!

Blessed Be~Divinely Doo-doo