Indiana Persimmon Bread

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