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Ingredients

  • 1 cup Seedless raisins
  • 1/2 cup Brandy
  • 1/2 cup Sugar
  • 2 cups Brown sugar firmly packed
  • 2 cups Persimmon pulp
  • 1 cup Vegetable oil
  • 4 Eggs
  • 4 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 cup 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.

Formatted for MM by Pegg Seevers 11/16/94

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