| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Unbleached all-purpose flour |
| 2 | c | Whole-wheat pastry flour |
| 1 | tb | Plus |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Mace |
| 1/2 | ts | Cloves |
| 4 | Eggs | |
| 1 | c | Unsalted butter, melted |
| 1/4 | c | Honey |
| 1 3/4 | c | Brown sugar |
| 2/3 | c | Bourbon |
| 2 | c | Very ripe persimmons, mashed |
| 2 | c | Chopped walnuts (black, if you can find them) |
| 2 | c | Raisins |
INSTRUCTIONS
Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and persimmons. Add liquid to dry, stirring just until moistened. Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350 degrees for about an hour. Posted to EAT-L Digest 03 Dec 96 From: "Craig L. Meyer" <clmeyer@CYBERSTREET.COM> Date: Wed, 4 Dec 1996 10:14:38 -0500
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