CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables, Eggs |
Indian |
Breads, Snacks, Desserts |
16 |
Servings |
INGREDIENTS
1 |
c |
Seedless raisins |
1/2 |
c |
Brandy |
1/2 |
c |
Sugar |
2 |
c |
Firmly packed brown sugar |
2 |
c |
Persimmon pulp |
1 |
c |
Vegetable oil |
4 |
|
Eggs |
4 |
c |
All-purpose flour |
2 |
ts |
Baking soda |
1 |
ts |
Cinnamon |
1 |
ts |
Nutmeg |
1 |
c |
Chopped walnuts |
INSTRUCTIONS
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.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”