| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Breads, Fruits/nuts |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Sifted all-purpose flour |
| 1 1/2 |
ts |
Salt |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Ground mace |
| 2 |
c |
To 2 1/2 c sugar, to taste |
| 1 |
c |
Melted butter |
| 4 |
|
Eggs, lightly beaten |
| 2/3 |
c |
Cognac or bourbon |
| 2 |
c |
Persimmon puree ** |
| 2 |
c |
Coarse chopped walnuts OPT |
| 2 |
c |
Raisins OPT |
INSTRUCTIONS
** Use about 4 medium, very ripe persimmons to make puree. It's not
necessary to peel fruit).
Sift all five dry ingredients into a mixing bowl. Then make a well in the
center and add the melted butter, eggs, Cognac, persimmon puree, and, if
you like, the nuts and raisins. Mix the dough until it is quite smooth.
Butter and flour four molds; use either four 1-pound coffee cans or 3- to
4-cup charlotte molds, or round stainless steel bowls. Fill the prepared
molds about three-fourths full. Bake for 1 hour at 350 degrees. Cool the
loaves in the molds and turn out on a rack.
NOTE: Wrap in foil after cooling if you wish to keep the loaves. They will
keep nicely from 1 to 2 weeks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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