Persimmon bread
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Persimmon bread
Last updated 6/12/2012 12:50:34 AM. Recipe ID 12000. Report a problem with this recipe.
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      Title: Persimmon bread
 Categories: Breads, Fruits/nuts
      Yield: 1 Servings
  3 1/2 c  Sifted all-purpose flour
  1 1/2 ts Salt
      2 ts Baking soda
      1 ts Ground mace
      2 c  To 2 1/2 c sugar, to taste
      1 c  Melted butter
      4    Eggs, lightly beaten
    2/3 c  Cognac or bourbon
      2 c  Persimmon puree **
      2 c  Coarse chopped walnuts OPT
      2 c  Raisins OPT
  ** 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
  NOTE: Wrap in foil after cooling if you wish to keep the loaves. They
  will keep nicely from 1 to 2 weeks.

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Recipe ID 12000 (Apr 03, 2005)

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