1 c Seedless raisins
1/2 c Brandy
1/2 c Sugar
2 c Brown sugar; firmly packed
2 c Persimmon pulp
1 c Vegetable oil
4 Eggs
4 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1 c Walnuts; chopped
Preheat oven to 350 degrees. Lightly grease and flour two 9x5-inch or
three 8x4-inch loaf pans. Put the raisins in the brandy and set aside.
Combine the sugars, presimmon pulp and oil. Add eggs, one at a time; beat
well after each addition. Sift together the dry ingredients into a medium
bowl. Add to the egg mixture and stir in the brandied raisins and the
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. Makes about 16 slices.
