*  Exported from  MasterCook  *
 
                          Indiana Persimmon Bread
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads                           Fruits
                 Quick
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
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