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Persimmon Bread


3-1/2 cups all purpose flour, sifted
1-1/2 tsp. salt
2 tsp. baking soda
1 tsp. mace
2 cups granulated sugar
1 cup butter, melted
4 eggs, lightly beaten
2/3 cups cognac or bourbon
2 cups persimmon pulp, pureed (about 4 medium)
2 cups walnuts, coarsely chopped (optional)
2 cups raisins (optional)

Preheat oven to 350o. Grease and flour loaf pans. Sift all five dry ingredients into mixing bowl. Make a well in the center; add melted butter and eggs; then, cognac, persimmon puree, walnuts and raisins. Mix dough until it is quite smooth. Fill prepared loaf pans 3/4th full. Bake for 1 hour. Cool in pans; then turn out on a wire rack.

NOTE: Wrap in foil if you wish to keep them. They will keep for 2 weeks.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.