Persimmon Nut Bread
Ingredients
3 1/2 cups sifted all-purpose flour
1 1/2 t. salt
2 t. baking soda
1 t. ground nutmeg
2 C. sugar (The original recipe gave a range of sugar quantities for this bread. Use 2 to 2 1/2 cups of sugar at your discretion. I used 2 cups.)
1 C. melted unsalted butter (cooled to room temperature)
4 large eggs (at room temperature--lightly beaten)
2/3 C. Cognac (or bourbon or whiskey)
2 C. persimmon puree (The original recipe called for Hachiya persimmons. I substituted very ripe Fuyu persimmons in my batter.)
2 C. walnuts (or pecans) toasted and chopped
2 C. raisins (or diced dried fruits such as apricots, cranberries or dates)
Directions
Preheat oven to 350 degrees F.
Prepare two 9-inch loaf pans by buttering them and lining the bottoms of the pans with parchment paper.
Sift flour, salt, baking soda, nutmeg and sugar together in a large bowl.
Make a large well in the center of the dry ingredients and add the butter, eggs, Cognac, persimmon puree. Stir to mix. Add the raisins and nuts.
Bake for one hour or until a toothpick comes out clean when inserted in the center of the cake.
Sprinkle some powdered sugar on top and serve.