Yield: 1 batch
|1 cup||Seedless raisins|
|2 cups||Firmly packed brown sugar|
|2 cups||Persimmon pulp|
|1 cup||Vegetable oil|
|4 cups||All-purpose flour|
|2 teaspoons||Baking soda|
|1 cup||Chopped walnuts|
Preheat oven to 350 F. Lightly grease and flour two 9x5" or three 8x4" 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.
Posted by Cathy Harned. Submitted By CATHY HARNED On 10-24-94