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Persimmon Bread with Bourbon, Dates, and Walnuts


Persimmon Bread with Bourbon, Dates, and Walnuts Recipe

Ingredients:
  • 3 1/2 cups sifted unbleached all-purpose flour (I used King Arthur)
  • 1 1/2 teaspoons salt
  • 2 teaspoon baking soda
  • 1 teaspoon ground mace (I substituted freshly grated nutmeg)
  • 2 to 2 1/2 cups sugar (I used 2 cups)
  • 1 cup melted unsalted butter and cooled to room temperature
  • 4 large eggs, at room temperature, lightly beaten
  • 2/3 cup brandy or bourbon (I used bourbon)
  • 2 cups persimmon pure (from 4-5 very ripe Hachiya persimmons)
  • 2 cups walnuts, chopped
  • 2 cups raisins (I used chopped dates)
Directions:
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