Indiana Persimmon Bread
	1 c seedless raisins
	1/2 c brandy
	1/2 c sugar
	2 c firmly packed brown sugar
	2 c persimmon pulp
	1 c vegetable oil
	4 eggs
	4 c all-purpose flour
	2 ts baking soda
	1 ts cinnamon
	1 ts nutmeg
	1 c chopped walnuts
	Preheat oven to 350 degrees. Lightly grease and flour 2, 9 x 5 or 3, 8 x 4
	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-inch pans.
	Be sure to test with a cake tester to make sure the bread is done; you may
	have to adjust cooking time.

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