Indiana Persimmon Bread
Sent by: Da5KidzMom@aol.com
Makes about 16 slices
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.
