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 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
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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