Indiana Persimmon Bread Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
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 tsp: Baking soda,
1 tsp: Cinnamon,
1 tsp: Nutmeg,
1 cup: Chopped walnuts,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp