Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in
sugar. Stir in persimmon pulp and melted butter. Add flour mixture
alternately with milk and beat until smooth. Fold in raisins and almonds.
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot
water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard
sauce or cold with whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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