1 c Seedless raisins 4 c All-purpose flour
1/2 c Brandy 2 ts Baking soda
1/2 c Sugar 1/2 ts Salt
2 c Firmly packed brown sugar 1 ts Cinnamon
2 c Persimmon pulp 1 ts Nutmeg
1 c Vegetable oil 1 c Chopped walnuts
4 Eggs
Preheat oven to 350 F. Lightly grease and flour two 9×5″ or three
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 ingredients 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″
pans. Be sure to test with a cake tester to make sure the bread is
done; you may have to adjust cooking time.
Yield: About 16 slices.
From _Back Home Again_ by the Junior League of Indianapolis in Food
Editor Sarah Fritschner’s 10/12/94 “Fall Gold: Persimmons Ripen into
Sweet Treats This Time of Year, and Gathering Them is Easy (and
Free)” article in “The (Louisville, KY) Courier-Journal.” Pg. C6.
Yields
1 batch