Recipe - Indiana Persimmon Bread

1 cup Seedless raisins
One half cup Brandy
One half cup Sugar
2 cup Firmly packed brown sugar
2 cup Persimmon pulp
1 cup Vegetable oil
4 Eggs
4 cup Allpurpose flour
2 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 cup 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.