Categories: Breads, Snacks, Desserts 
      Yield: 16 servings 
  
      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 
  
  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.