3½ cups flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon nutmeg
2-2½ cups sugar (I use the smaller amount)
1 cup (2 sticks) melted butter
4 eggs, lightly beaten
2/3 cup Jack Daniels or cognac
2 cups persimmon purée (about 7 medium very soft hachiya persimmons)
1 cup chopped walnuts
1 cup raisins
1. Sift flour, salt, baking soda, nutmeg, and sugar together into a bowl. Mix together the melted butter, eggs, Jack Daniels, and persimmon purée.
2. Make a well in the dry ingredients and pour in the melted butter mixture. Mix together. Fold in the nuts and raisins and mix well.
3. Pour the mixture into 6 buttered mini pans, filling ¾ full.
4. Bake at 350°F for about 45 minutes. You’ll need to increase the baking time for the bigger loaves. Let cool in the pans for 15 minutes; then turn out of the pans onto a rack to finish cooling. Wrap carefully in plastic wrap or foil. They freeze well.
Makes 6 mini loaves, 4 small loaves, or 2-3 regular loaves
Adapted from Susan Weeks, Co-President, Meals on Wheels, Sonoma, as it appeared in The Sun, December 2005