INGREDIENTS:

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
1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1 c Chopped walnuts

DIRECTIONS:

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.

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