Ingredients
- 4 eggs
- 2 persimmon pulp
- 500 gr all purpose flour
- 450 gr brown sugar firmly packed
- 240 ml vegetable oil
- 170 gr seedless raisins
- 120 gr walnuts (chopped)
- 110 gr brandy
- 100 gr sugar
- 9 gr baking soda
- 3 gr cinnamon
- 2 gr nutmeg
- 1 gr salt
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 23 cm 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 0. 73.13829787234
