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. F
ormatted for MM by Pegg Seevers 11/16/94
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