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 9×5 or 3 8×4 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.