1 cup seedless raisins
1/2 cup brandy
1/2 cup sugar
2 cup firmly packed brown sugar
2 cup persimmon pulp
1 cup vegetable oil
4 eggs
4 cup all-purpose flour
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease and flour 2 9x5 or 3 8x4 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 ingrediants 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.
