CFM Recipes

• 3½ cups sifted flour
• 1½ teaspoons salt
• 2 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 2 to 2½ cups sugar
• 1 cup unsalted butter, melted and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup cognac, bourbon, or whiskey
• 2 cups persimmon puree
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins or diced dried fruits such as apricots, cranberries, or dates

Butter two loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. Preheat oven to 350 degrees. Sift the first five dry ingredients in a large mixing bowl. Make a well in the center then stir in the butter, eggs, liquor, and persimmon puree. Fold in nuts and raisins. Bake 1 hour or until toothpick inserted into the center comes out clean.

Note: This bread will keep for about a week, well-wrapped, at room temperature. It freezes well, too.

Makes: Two 9-inch loaves

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