1 c Seedless raisins
1/2 c Brandy
1/2 c Sugar
2 c Firmly packed brown sugar
2 c Persimmon pulp
1 c Vegetable oil
4 Eggs
4 c All-purpose flour
2 ts Baking soda
1 ts Cinnamon
1 ts Nutmeg
1 c Chopped walnuts
Preheat oven to 350 degrees. Lightly grease and flour 2 9×5 or 3 8×4
loaf pans. Put the raisins in the brandy and set aside. Combine the
sugars, persimmon pulp and oil. Add eggs, one at a time, beat well
after each addition. Sift together the dry ingrediants into a medium
bowl. Add to the egg mixture and stir in the brandied raisins and
nuts. Pour into greased pans. Bake for 1 hour, a bit longer for the 9
inch pans. Be sure to test with a cake tester to make sure the bread
is done; you may have to adjust cooking time.
Yields
16 Servings