Ingredients
3 1/2 cup sifted all-purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp ground mace
2 cup to 2 1/2 c sugar, to taste
1 cup melted butter
4 eggs, lightly beaten
2/3 cup cognac or bourbon
2 cup persimmon puree **
2 cup coarse chopped walnuts opt
2 cup raisins opt
Directions
** 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.
Servings: 1 servings
Persimmon Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
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We hope you enjoy this Persimmon Bread recipe.
