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 9×5-inch or three 8×4-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